Meatballs with green beans

Another traditional moroccan recipe is the pairing of meatballs and green beans, some might even use meat cubes. There are two versions of this recipe, one is red, one is yellow. Red being in tomato sauce and yellow being saffron based, I like them both, but I think I prefer the yellow one. I don't make it often, because I have no patience to clean the ends off the beans, and I'm not a huge fan of the frozen, so I prefer just eating it at my mom's, see, there is a solution to every dilemma! Here's what you'll need:

1 pound of fresh green beans to which you must cut of the ends off or 1 bag of frozen beans
1 pound kosher ground beef
1/4 cup breadcrumbs or matzo meal during Passover

less than 1/4 teaspoon of turmeric 
1 pinch of nutmeg

oil

garlic powder
onion powder
salt
pepper

for the yellow:

1 pinch of saffron that you add to 2 cups boiling water and let steep1 clove garlic crushed

for the red:

1 diced onion

1 can diced tomatoes drained

In a large pot, add 2 tsps of oil then add the crushed garlic and the green beans, salt & pepper, then add the saffron water to cover, let it come to a boil then add the meatballs, lower the heat to a minimum, cover and cook for 20 to 30 minutes, then uncover and cook for another 15 to 20 minutes till the meatballs have a nice dark brown color.
For the tomato version, saute a diced onion in a bit of oil, then add a can of drained diced tomatoes, salt & pepper, garlic powder, a splash of the saffron infused water, then add the meatballs and follow the same process as above.
Enjoy!