Preparation
* To make this quantity of cooked couscous, measure 1/3 cup of uncooked couscous into a bowl and pour in 1/3 cup boiling water. Cover and let stand for 3 minutes. Fluff with a fork then lightly salt and pepper to taste.
Preheat oven to 375 °F. The meatballs start cooking in the oven for 20 minutes then finish cooking in the sauce. The sauce also cooks in the oven, at 350 °F, for 45 minutes.
Start with the meatballs. In a large bowl, add the ground meat, onion, garlic, the cooked couscous, salt, pepper and spices.
Mix well. Shape 16 meatballs about the size of ping pong balls. Lightly oil the meatballs with a pastry brush.
Place the meatballs on a baking pan with raised sides and cook for 20 minutes, turning them every 5 minutes to cook evenly. Remove from the pan and discard the fat deposit from the meat. If not using right away, you can refrigerate the meatballs until the next day.
In a saucepan, mix all the ingredients together for the sauce. Put in the meatballs and coat them in the sauce, rolling them for full coverage.
Cover and cook in the oven for 30 minutes. Remove the cover and continue cooking for 15 minutes, until the sauce is creamy.
