Moroccan Spiced Meatballs Over Pumpkin

Ingredients:

• 1 lb Ground Beef 
• 1 1/2 tbsp Marrakesh Sitar Moroccan Blend
• 1 tbsp Spice Tribe California Dried Garlic
• 1 tbsp Spice Tribe California Dried Onion 
• 1 bunch of Parsley, chopped 
• 8 oz Spinach 
• Sweet potato or pumpkin, roasted and purées or 1 can of pumpkin purée 
• 1 tbsp Spice Tribe Urfa Biber Chile Flakes
• Juice of 1 lemon 
• Olive oil 
• Toasted Pine Nuts 
• Spice Tribe Sacred Valley Pink Peruvian Salt, to taste 
• 2 tbsp Butter (optional)

For garnish:

•  Goat Cheese

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Directions:

1. In a mixing bowl, knead together beef, dried garlic, dried onion, and parsley until thoroughly mixed and tacky to the touch.
2. Form the mixtures into golf-sized balls and season the outside of the meatballs. 
3. Heat a pan to medium-high heat and coat the pan with olive oil. 
4. Add the meatballs to the pan and flatten slightly so they get a nice sear on each side. About 3-5 minutes per side until crispy and barely pink inside, or can cook longer if desired. Remove the meatballs to a tray or plate.
5. Add a generous drizzle of oil to the pan, and once the oil is hot, pour off the oil and beef drippings through a strainer into another bowl. 
6. Immediately add the Urfa Chile flakes to the hot beef-flavored oil in a bowl to infuse into the Chile oil. 
7. Without cleaning the pan, add the spinach to the pan and cook for 5 minutes, or until wilted. 
8. Add salt to taste and juice of 1 lemon. 
9. Reheat the pumpkin or sweet potato purée, season to taste with salt, and add 2 tablespoons of butter if desired for a richer flavor. You can reheat it in the microwave. 
10. Spread the purée on the bottom of the plate, followed by a few spoonfuls of spinach. Top with 5 meatballs. 
11. Garnish with goat cheese crumbles, pine nuts, parsley leaves, and a drizzle of Urfa Biber Chile oil.