Morocco meatballs

These are the meatballs I made and froze last month. The sauce came together really quickly, actually - I should have started the roast potatoes cooking first. I kept the recipe very simple this time; I wanted to see what effect the ras el hanout would have before I started throwing in sage or bourbon or god only knows what else. Maybe when we taste it, we will say: mmm, I bet X would be fabulous in this!

• 1 onion, chopped
  
• olive oil
• 1 tbsp. minced garlic
• 1 large can (28-32 oz.?) tomatoes - my can read "kitchen cut", which appears to be diced with a lot of sauce
• 1 tbsp. ras el hanout
  
• 1/2 the recipe of Morocco meatballs

I sauteed the onion, then tossed in the garlic and tomatoes, and stirred. Added the ras el hanout, stirred again. I let it cook for a few minutes, then threw in the meatballs too, and let it all cook on low heat while the potatoes cooked - about half an hour, till I decided I didn't want it getting any thicker, turned off the heat, and put the lid on. The potatoes looked like they only needed a little while longer, so I figured the meatballs would cool enough to eat, or something.

The potatoes are:

• 1 bag baby red potatoes, quartered
  
• olive oil
• salt, from the salt shaker
• a handful of chives, chopped up
  

I tossed the potatoes in the oil and salt and put them in the oven at 375 degrees, and it ended up taking 45 minutes. When they came out, I tossed in the chives - also a monster plant in my herb garden - and stirred it up.

The Little Dude had not yet woken up from his nap, so I put both the dutch oven full of meatballs and the roasting pan full of potatoes back in the warm oven, to wait.

It was OK, but not awesome. It was... too tomatoey? Not savory enough? Maybe it needed more ras el hanout, or tomato is the wrong sauce for these meatballs. I'm not sure what the other options are, though. And I'm not sure how you'd make... whatever canned cream of mushroom soup is supposed to emulate.