Moroccan Tagine Kefta

Ingredients: For the sauce     6 -8 medium tomatoes , cored and roughly chopped     1 tablespoon paprika     1 teaspoon cumin     1/2 teaspoon cayenne pepper     3 -4 tablespoons chopped fresh flat-leaf parsley     2 garlic cloves , minced     salt & freshly ground black pepper , to taste     1/4 cup vegetable oil For the meatballs     400 g ground beef     1 tablespoon paprika     1 teaspoon cumin     1/2 teaspoon cayenne pepper     3 -4 tablespoons chopped fresh flat-leaf parsley     2 garlic cloves , minced     salt & freshly ground black pepper , to taste Directions:     1     Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.     2     Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.     3     After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.     4     Place the meatballs in the sauce.     5     Do not stir but just let them sit on top of the sauce.     6     Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.     7     Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.     8     If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.     9     To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.