Spiced Beef Patties with Tomato Pan Sauce

• Toss zucchini, carrot, and onion wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• While veggies roast, in a medium bowl, combine pork, minced onion, half the Tunisian Spice Blend (you’ll use the rest later), and a pinch of salt and pepper. Form pork mixture into six 1½-inch meatballs (twelve meatballs for 4 servings).

Swap in beef or organic beef for pork.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs and press down with a spatula to form patties; cook until cooked through, 4-6 minutes per side. • Transfer patties to a plate; remove pan from heat and let cool slightly, about 1 minute.

• Heat same pan over medium heat. Add tomato and remaining Tunisian Spice Blend; cook, stirring occasionally, until tomato is saucy, 3-4 minutes. • In a small bowl, whisk together stock concentrate, half the flour (all for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4). Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, 1-2 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.