• 1 lb Ground Beef
• 1 lb San Marzano Tomatoes, cored and chopped
• 2 Tbsp Minced chives
• 1 Egg
• 2 Tbsp Olive Oil
• 1 Tbsp Bread Crumbs
• 1 Onion, diced
• 3 cloves Garlic, minced
• ½ cup Yogurt (optional)
• 1 Tbsp Ras el Hanout
• Salt and Pepper

Preheat your oven to 400 degrees.  Combine the ground beef, egg, bread crumbs, 1 clove garlic, plus ¼ teaspoon each of salt and pepper in a large bowl.  Mix gently but well to combine. Lightly drizzle a small cookie sheet with one tablespoon of olive oil. With a small ice cream scooper or two spoons, form 16 meatballs. Place on the sheet tray and roast in the oven for 12 minutes.

Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until fragrant, about 1 minute. Add chopped tomatoes;  stir and cover. Cook for 8-10 minutes or until tomatoes have broken down. Purée, leaving the sauce slightly chunky, using a food processor or blender and return to pot. Add Ras al Hanout spice. Turn heat up to medium-high and cook, uncovered, for 5-10 minutes. If you do not have any Ras el Hanout on hand you can make your own by mixing one tablespoon of each cumin, coriander, turmeric and paprika; and one teaspoon each cinnamon, cardamom, allspice and cayenne. 

Once the meatballs are done, remove from the oven.  Add them, plus any pan juices, to the sauce. Stir well to combine and continue to simmer another 8-10 minutes. Serve topped with minced chives, a drizzle of yogurt and crusty bread.