A year of Fun and Meatballs with Goat Cheese and Couscous
In a day like today, exactly one year ago, I decided to enter the exciting world of blogging. When I started this journey I had no idea where or how to begin. I didn’t even have a clear idea of what blogging really was. However, I was committed to start and one year later I am absolutely happy the way things have turned out. My blog has brought me the opportunity to meet wonderful people and do things that I wouldn’t have done otherwise. It has been a learning experience and I can’t wait to see what else is coming.
Another thing I have to thank blogging is the passion I have discovered for food photography and styling. It truly opened my eyes to a whole new world that I absolutely love and enjoy and which I can’t see myself living without.
I like to celebrate this day, not with a cake but with a family recipe straight from my Middle Eastern side of the heart. This dish is so delicious and actually very simple, it’s meatballs in a tomato sauce that are served with goat cheese which we add while the meatballs are still hot so that the goat cheese lightly “melts”. This dish is typically served with a warm piece of flat bread but this time we had it with couscous which was fantastic.
I hope you enjoy and thank you so much for all the support!
For the meatballs:
1 lb. ground beef
1 medium onion, finely chopped
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
6 garlic cloves, finely chopped
salt and pepper
For the sauce
1 6 oz can tomato paste
2 1/2 cup water
1/2 teaspoon allspice
1/4 tsp cinnamon
1/4 tsp cumin
1 small onion, finely chopped
salt and pepper
4 oz Goat Cheese (more or less, depending on your taste)
Find couscous recipe HERE
To make the meatballs, place all the ingredients in a mixing bowl, except the olive oil, and combine them well (using your hands is best) Form the mixture into about 1 1/2-inch meatballs. Pour enough olive oil to cover the bottom of a 12 inch skillet. Heat the oil and brown the meatballs on all sides. Remove the meatballs to a plate and cover them. For the sauce, add the onions to the skillet and cook for 5 minutes. While the onions are cooking, place in a bowl the 2 1/2 cups of water and add the tomato paste, stirring well until well blend and smooth. Add the tomato/water mixture to the skillet, add the rest of the ingredients, stir it and bring it to a boil. Add the meatballs, cover and let it cook over medium heat for 25 minutes. Turn off the heat and add chunks of goat cheese and sprinkle with parsley. Serve immediately with couscous or bread.