Cook's Note: 1 egg only is required for meatballs; the 4 additional eggs are to poach in sauce before serving which is optional.
To make the spice blend
: Combine the cumin
, coriander, turmeric
, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
Preheat the oven to 350 degrees F.
Arrange a wire cooling rack
over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion
and juice, 2 cloves minced garlic, mint, cinnamon
, nutmeg, salt, pepper, and a liberal drizzle
of extra-virgin olive oil
, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast
the meatballs until cooked through, 20 to 25 minutes.
Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven
over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain
the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer
to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.
Cook's Note: This dish is great as-is or serve with whole wheat couscous, prepared to package directions, or flatbread
warmed then brushed with melted butter