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Ingredients for low carb Moroccan meatballs
- 1/2 cup fresh parsley leaves, chopped (about 2 tablespoons)
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 kilo of meat ground (the original version uses lamb meat)
Sauce:
- 1 tablespoon coconut oil or lard
- 2 medium onions, diced (about 2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon 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, chopped (about 2 tablespoons)
- Ornament : 1/4 cup chopped roasted pistachios
See this post on how to make cauliflower rice
How to make low carb Moroccan meatballs
1
In a large bowl, mix the parsley, paprika, cumin, salt, and pepper with a fork. Using your hands, break up the ground beef in the bowl and knead until all the ingredients are incorporated.
2
Dampen your hands with water and shake to remove excess. Measure out a heaping tablespoon of the meat mixture and roll it into a ball between your palms. Line the meatballs up on a baking sheet until it's time to toss them in the sauce.
3
Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until sautéed, about 30 seconds. Add the tomato paste and sauté for 1 minute. Add the water, chopped tomatoes, and parsley to the pan and stir to combine.
4
Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce the heat to a simmer. Cook for 40 minutes covered, then remove the lid and cook for another 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. This recipe will be even better if you serve them over cauliflower rice.
