Moroccan Meatball

$12.00

Quantity

MOROCCAN MEATBALLS
(lamb, pork & beef)
SPICED CLEMENTINE TOMATO SAUCE
FETA CHEESE
MOZZARELLA & PROVOLONE
WOOD FIRED CRUST
FRESH MINT

Only 8 miles of sea separate the North African country of Morocco from Spain. And yet Morocco was a major player in the spice trade centuries before Europe was even coming out of the Dark Ages. Moroccan food is an aggressive blending of flavors from every corner of the world. Aggressive, yet complimentary and balanced. It's a cuisine that perfectly reflects the long history of its land and its place along food and spice trade routes.

My meatballs are equal parts lamb, pork, and beef and laced with warm flavors like cumin and cinnamon. The North African tomato sauce is spiced with chiles and brightened with sweet clementine puree. It's finished with crumbled feta and fresh mint. I adore this one. Also we had a pet sheep named Bucky who regularly tried to literally murder me when I was wee lad, so I have no problem eating lamb. But I totally get it if it's not your thing. I do love this pizza! Hope you do, too.

Also, if you have a NYT subscription, you can make a version of the balls and sauce at home. I pulled the flavor components for this pizza from their Lamb Meatballs with Spiced Tomato Sauce recipe here. Instead of orange juice in the sauce, I pureed a sack of Cuties for a brighter, sweeter finish.

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