Mini Moroccan Meatballs with Olives

Meatball Mixture:
1 pound ground beef
1 onion, finely chopped
2 large garlic cloves, crushed
2 Tbsp potato starch
1 large egg
2 tsp avocado or vegetable oil
½ tsp salt
½ tsp mace or cumin
½ tsp pepper
1 cup finely chopped Italian parsley

In a large bowl, add ground beef, onion, garlic, potato starch, egg, oil, spices and Italian parsley and mix until all the ingredients are well blended. 

Use a scooper or tablespoon to create a uniform measure and form the meat mixture into small balls. Line the balls up on a sheet tray lined with parchment paper. 

Refrigerate until ready to place in the sauce.

Tomato Sauce:
1 1/2 cups pitted green olives
¼ cup extra virgin olive oil
2 fresh or canned roasted red peppers, diced
2 cloves garlic, chopped
1 Tbsp sweet paprika
1 14-oz can crushed tomatoes
1 14-oz can diced tomatoes
½ tsp salt
½ tsp black pepper
1 cup roughly chopped cilantro 

Place olives in a small pot, then cover with cold water. Over medium high heat, bring olives to a boil. Reduce flame and simmer for 15 minutes. Drain the water and rinse the olives in cold water, then drain again.

In a large skillet, warm oil over medium heat. Add roasted peppers and sauté for 3 minutes.

Add the garlic, paprika and crushed tomatoes. Sauté for 2 minutes, then add the olives. 

Add the diced tomatoes, salt, pepper and cilantro, then cover and simmer over medium heat for 10 minutes. 

Gently add the meatballs, then lower heat, cover the pot and allow to simmer for 30 minutes. Serve hot with fluffy couscous or white rice.