This is truly a hand-crafted meal - it takes time. I know that only the most devoted will make this. But it is nothing short of spectacular and was my favorite Spring dish. I'd eat it weekly. This is how I recall Mina made for me when I lived in Marrakech.
I'm sharing it just because it is a personal favorite and, for guests, a show-stopper. As in many cuisines, the Moroccan kitchen has many helpers. This is a labor of love for me, and for a staffed kitchen, it is a snap. I strongly recommend using fresh fava beans. You may use then skin on or skin off, as I have here. Skin on is great fiber, the skin is thick and chewy, loaded with flavor. Blanched and peeled makes a professional and colorful presentation and the bean will be as sweet and tender as fresh English peas. I like it both ways. You may also try the dish with dried favas, soaked overnight with a change of water. 5 pounds of fresh favas will get you a bit more than 1 pound of beans, and could cost you around $12-15.00 fo the lot. 1 pound of dried favas wil cost you about $1.50. You decide - restaurant and guests, or family...
I wish the photos were scratch & sniff. The beauty of the Moroccan kitchen is in the layering and segregation of herbs and spices within one dish. This dish is a good example: the meatballs have their seasoning and those flavors are seared and sealed into the meatball. The vegetable part of the dish has it's own spices and herbs. When combined, the dish is transported to a new gustatory destination.
I've not found this exact recipe in any Moroccan cookbook, but you will come no closer to a true Moroccan culinary experience than you'll find in my friend, Paula Wolfert's, "Couscous and Other Good Food from Morocco" (1972). For me, Paula is the Queen of Maghrebi Cuisine - the Julia Child of the Maghreb - but much cuter!