Boulette de Viande Moroccan Meatballs      with Celery These Meatballs are quite simple to make and not very different from other recipes. The use of Celery and Saffron for the sauce is a delicious change from the usual tomato-based sauces. MEATBALLS 1 lb ground Lamb OR Beef 1/4 cup grated Onion 1/8 tsp ground Nutmeg 2 Tbls Parsley (very finely chopped) 1/4 tsp Salt 1/8 tsp ground Black Pepper 1 Tbl cold Water 2 Tbls Olive Oil SAUCE 1/2 lb Celery (very finely chopped) 1/4 tsp Salt 1/8 tsp Saffron (ground) 1/2 cup Water 2 cups Green Peas (fresh OR frozen) MAKE MEATBALLS 1. Mix all of the Meatball ingredients. 2. Roll 3/4" Meatballs. 3. Heat a medium frying pan, add Olive Oil,           brown Meatballs on all sides. 4. Set Meatballs aside to drain. PREPARE SAUCE 5. Pour off all but 1 tsp of Oil from frying pan 6. Add celery, saute 2 minutes. 7. Add Salt, Saffron & Water. COMBINE 8. Place meatballs in pan 9. Bring to boil, lower heat, cover, simmer 35 minutes.           Check water level after 25 minutes           If it falls below 1/2", add a bit more boiling water ADD GREEN PEAS 11. If using FRESH Green Peas,           add during last 15 - 20 minutes of cooking      If using FROZEN Green Peas,           add during last 7 minutes of cooking 12. Serve.