Moroccan meatballs
Serves - 4
These warming flavours are very comforting and satisfying. Have with cauliflower rice or just on its own.
Nutrition per serving
Fat: 26 g
Carbs: 18 g / Fiber: 7 g (Net Carbs: 11 g)
Protein: 24 g
Ingredients
500g minced beef
2 onions
3 cloves garlic
1 egg
2 t cumin
2 t smoked paprika
2 t cinnamon
1/2 t chilli powder
bunch coriander leaves
1 T coconut oil
400g tinned plum tomatoes
200ml filtered water
2 T tomato puree
Method
Preheat the oven to 180ºC / 350 F.
Finely chop one of the onions and coriander leaves.
Put mined beef in a large mixing bowl.
Add crushed garlic, onion, half the spices and half the chopped coriander leaves to the mince and mix with 1 egg.
Form the mixture into golf sized balls and spread out in a deep metal roasting dish.
Heat coconut oil and drizzle over meatballs.
Cook meatballs for 20 mins in the oven.
Meanwhile slice the second onion into half moons.
In a pan heat some coconut oil and fry onions till caramelised.
Add tinned tomatoes, 200ml water, tomato puree, the rest of the spices and cook for 10 mins.
Pour sauce over meatballs in dish and cook in the oven for 30 mins.
Serve with cauliflower rice and chopped coriander.