Love and Spices:
Cocktail Meatballs

Mini veal meatballs with eggplant sauce make an ideal appetizer

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, offers unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Cocktail Meatballs

This recipe can be served as a main course.
My grandmother would often make this tagine for dinner.
When I make this dish, it takes me back to my childhood.

Preparation time: 35 min | Cooking time: 1 hr | Yields: 4 to 6 servings

MEATBALLS

• 1 lb / 450g ground veal
• 1 cup / 130g pistachios
• 1/4 cup bread crumbs or panko
• 1 onion, finely grated
• 1 egg, beaten
• 1 tbsp grapeseed oil
• 1/4 cup / 60 ml water
• 1 tsp ground cardamom
• 1 tsp ras el hanout
• 1 tsp ginger
• 1 tsp turmeric
• 1/4 tsp cayenne
• 1/2 tsp sea salt
• Freshly ground white pepper to taste

In a bowl, place the ground meat with a beaten egg, then the grated onion.
Add the bread crumbs, ginger, ras el hanout, cardamom, 1 teaspoon turmeric, 1/2 teaspoon salt and pepper.
Pour in 1/4 cup / 60 ml of water and mix to combine.
Form the meat into small balls, the size of a walnut.
Insert a roasted pistachio into the middle, roll and reshape.
Place the meatballs in a bowl and set aside.

SAUCE

• 1 Japanese eggplant, diced
• 1 onion, finely chopped
• 1 tomato, diced
• 2 tbsp olive oil
• 3/4 cup / 200 ml water
• 3 cloves garlic, chopped
• 1/2 tsp cardamom
• 1/2 tsp ras el hanout
• 1 tsp turmeric
• 1 tsp sea salt
• 4 bay leaves

In a pot, sauté the garlic with 2 tablespoons olive oil, add the diced tomato and cook for about 10 minutes.
Add the diced eggplant, bay leaves, cardamom, turmeric, ras el hanout and salt.
Pour in 3/4 cup water and stir.
Simmer for 25 to 30 minutes, stirring constantly until the eggplant thickens into a sauce.
Gently add the meatballs, cover and simmer on low heat for another 30 minutes.
The meatballs should not be stirred before they are firm.
Lift the pot and shake it gently to prevent sticking.
Garnish with roasted pistachios and a pinch of ras el hanout.

ROASTED PISTACHIO

Place 1 cup / 130 gr of pistachios on a cookie sheet lined with parchment paper.
Roast for 5 to 7 minutes.
Let cool while preparing the meatballs.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn