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MOROCCAN MEATBALLS – paleo recipe
Stav Kogan

MOROCCAN MEATBALLS

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Cook Time 40 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 lb ground lamb
  • 1 tbsp coconut oil
  • 2 medium onions, diced (about 2 cups)
  • 2 garlic cloves, crushed (about 2 teaspoons)
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 medium tomatoes, diced (about 2 cups)
  • 1 1/2 cups water
  • 2/3 cup tomato paste
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

Method
 

  1. GARNISH:
  2. 1/4 cup roasted pistachios, chopped Lamb and beef are both popular in Morocco, so a blend of ground beef and lamb is a good way to roll.
  3. 1.
  4. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
  5. 2. Moisten your hands with water and shake to remove excess.
  6. Measure a level tablespoon of lamb and roll it into a ball between your palms.
  7. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
  8. 3.
  9. Heat the oil in a large, deep skillet or pot.
  10. Add the onion and sauté until soft, about 5 minutes.
  11. Add the garlic, paprika, cumin, salt, and pepper, and stir until fragrant, about 30 seconds.
  12. Add the chopped tomatoes to the pan and stir for about 1 minute.
  13. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
  14. 4.
  15. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer.
  16. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened.
  17. Sprinkle each serving with a few teaspoons of chopped pistachios.

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