Kefta - Lamb Meatballs And Fresh Tomato Sauce

This is a great dish for this time of year when tomatoes are plentiful and full of flavour.
Traditionally in Morocco Lamb is used but you could use any other type of mince.

Kefta

1 Bunch of Coriander
1/2 Bunch of Flat Leaf Parsley
1 kg Lamb Mince
1 Tbs Ground Cumin
1 Tbs Sweet Paprika
80 ml Olive Oil
1 Large Onion
3 Cloves of Garlic
1 kg Ripe Tomatoes
2 Tsp Salt 
Pepper

Chop half of the coriander and all of the parsley finely and place in a large bowl with the mince, half of cumin, half of the paprika, 1 tsp of salt and a good grind of black pepper.  Mix well with your hands and then roll into 4 cm meatballs.  Place on a tray, cover and place in the fridge for 1 hour.

Meanwhile peel your tomatoes by cutting a shallow cross in the base of each and submerging them one at a time in a bowl of boiling water for 1 minute.  Left them out with a slotted spoon and peel away the skin, dice and set aside. Finely dice your onion and finely slice your garlic and set aside.

Fry your meatballs in batches in a little of the oil until they are browned all over and set aside.  Then reduce the heat to medium, add the rest of the oil and cook the onion and garlic until the onions are translucent.  Add the remaining paprika and cumin and stir for 1 minute before adding the diced tomatoes and the second teaspoon of salt.  Cook for 10 minutes to allow the sauce to thicken and some of the liquid to evaporate then add the meatballs and remaining chopped coriander and stir together cooking for a final 5 minutes.
Serve with couscous.

I served ours up with couscous that had fresh mint, feta and 2 tbs of currants re hydrated which although not sugar free was still very low sugar once soaked in boiling water that is discarded.

Do you have a favourite meatballs recipe?  What part of the world does it originate from?