Moroccan Meatballs
Servings: 8
Ingredients
Moroccan Spice
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/4 tsp cloves
- 1/2 tsp all spice
For the Meatballs and Sauce
- 1 lb ground beef*
- 8 oz ground sausage
- 3/4 cup almond flour
- 1 egg whisked
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil or avocado oil
- 1 medium sweet onion diced
- 1 tbsp ginger root minced
- 2 cloves garlic minced
- 28 oz can of crushed tomatoes
- 2 tbsp lemon juice
- 1 tsp salt + more to taste
Instructions
- Preheat your oven to 400 degrees. Line a sheet pan with foil and set aside.
- Make your Moroccan spice by mixing together spices. Set aside.
- In a large bowl, combine both meats, 1 tbsp of the moroccan spice, almond flour, egg, and fresh cilantro. Mix with your hands and incorporate the spices completely. Form into 1 - 1.5 inch balls, and place on a baking sheet. Bake for about 15 minutes, or until cooked through.
- Meanwhile, make your sauce. Heat a large saucepan, dutch oven, or cast iron skillet to medium heat. Once hot, add oil, then toss in onion. Cook 2-3 minutes, then add in garlic and ginger. Cook for another 2 minutes until fragrant.
- Now add tomatoes, the remaining moroccan spice, salt, and bay leafReduce heat a little, and let simmer while the meatballs are baking. Once meatballs are done, add them to the tomato sauce. Let the flavors meld and simmer for at least 20 minutes.
- Flavor with lemon juice, salt to taste, and additional cilantro for garnish.
Notes
*You can use ground turkey in place of beef. The sausage is also optional and you could use more ground beef (or turkey) in it's place, just make sure you have 24 oz of meat.