Chef Tom and the Moroccan Spaghetti Meatballs of Wow

As whatever we have melting together in our giant global melting pot, some of the culture clashes really don’t work, and others end up creating something greater than the sum, etc.

Last week we sent Ms. American Meatloaf on an immersion adventure to the Middle East. She came home looking sultry and sensual. You could hear the 3/3/2 rhythms of Arab khaligi beat.

This week we squeeze classic Italian Spaghetti and Meatballs into a Moroccan djellaba. She was already curvaceous, now she knows how to shake those sexy round places in one provocative belly dance of flavor.



Moroccan Spaghetti Meatballs

Serves 6

Meatballs –

2 pounds ground pork (80% lean, 20% fat)

5 cloves garlic minced

2 medium size shallots, minced

1 teaspoon dry red chili pepper flakes

3/4 teaspoon salt

1/8 cup olive oil extra virgin

1 cup chopped cilantro leaves + stems

2 large eggs

1 1/2 teaspoons black pepper

1 1/2 teaspoons cornstarch

Tomato Harissa Sauce:

2 cans diced tomato

2 tablespoons Mina’s Harissa in mild flavor

1 1/2 teaspoons sea salt

1 1/2 bay leaf dry


1 pound spaghetti noodles, cooked al dente to package instructions

1 1/2 teaspoons fresh thyme

fresh basil leaves for decoration

Mix all ingredients under “meatballs”. Form about 20-30 meatballs. Pan seared them in a little olive oil until the surface is golden brown.

In a medium saucepan over medium-high heat, add ingredients under “tomato harissa sauce”. Bring to a slight boil then simmer with a lid.

Add meatballs to the saucepan and cook until the meatballs are cooked through. Serve with cooked spaghetti noodles, fresh thyme and basil leaves.


More fusion. More melting.

Hip Hop meets Salsa

Love these guys. Hip Hop meets Salsa. Love their musicality.

Poppin’ meets Classical

Poppin’ to classical music.

Bollywood meets Ed Sheeran

Why the heck not.


Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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