Moroccan Meatballs

These meatballs are amazing! I always love a good ground meat recipe. Great for entertaining lots of people, or great for leftovers 🙂 The spices and smells for this dish are exotic and makes the whole house smell amazing. Morocco is on the northwestern corner of Africa, and its signature spices include cumin, paprika, cinnamon, parsley and even mint.

ingredients:

gluten-free, soy-free, non-gmo, dairy free

Serves 6-8 // Pre time: 15min // Cook time: 1 hour

for the meatballs:

1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds ground grass-fed lamb

for the sauce:

1 tbsp coconut oil
2 medium onions, diced (2 cups)
2 garlic cloves, crushed (2 tspns)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced (2 cups)
1 1/2 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
garnish: 1/4 cup roasted pistachios, chopped

directions:

In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper. Add the lamb into the mixing bowl and knead with your hands until it’s all mixed.
Measure about a tablespoon of lamb and roll into a ball, as shown above. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
Heat the skillet on medium, and melt the oil. A deep large skillet will be best for to fit all the meatballs. Add the onion first and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Serve over spinach, cauliflower, or with a side of asparagus. Enjoy!