Moroccan Meatballs with Spicy Eggplant and Tomato Sauce recipes

Ingredients

• 1 slice Italian white bread with a soft crust, torn into 1/2-inch pieces
• 2 tablespoons milk
• 3/4 pounds ground veal
• 1/2 pound ground pork
• 1 garlic clove
• 1 teaspoon grated lemon zest
• 1 tablespoon finely chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 large egg, lightly beaten
• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, such as Vidalia, finely chopped
• 1 large purple eggplant, trimmed and cut into 1/2-inch dice
• 1 teaspoon smoked Spanish paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 2 teaspoons grated orange zest
• 1 teaspoon salt, plus more if needed
• Two 14 1/2-ounce cans chopped tomatoes with their juice
• 1/2 cup chicken stock
• freshly ground black pepper

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