Moroccan Meatbals

So I just finished making one of my favorite recipes of all time. It's a meatball recipe that is loaded with flavor and perfect for people who: are on a paleo diet, like meat, need an appetizer, want to build muscle (hello bikini bod!), want to impress their husband/friends/boyfriend/parents/neighbors... It's perfect for everything basically.

Behold: Moroccan Meatballs!

paleo-moroccan-meatballs

Full disclosure, the recipe was adapted from theclothesmakethegirl.com

Ingredients

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
1 teaspoon ras al hanout spice mix (recipe below)
2 pounds ground beef (or lamb if you like lamb)

Sauce:
1 tablespoon coconut oil
1 medium onions, diced 
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ras al hanout mix (recipe below)
2 cups diced tomatoes
1 1/2 - 2.5 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:

1. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic and spices, saute until fragrant, about 30 seconds. 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.
2. Bring the sauce to a simmer while you prepare the meatballs. 
3.  In a large mixing bowl, combine the parsley and spices. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
4. As you roll meatballs, approximately a tablespoon per meatball, drop them into the sauce.
5. When all the meatballs are in the sauce, cook on medium for about 30 minutes until the sauce has thickened and the meatballs are done.

Serve over rice, "cauliflower rice", pasta or spaghetti squash, and sprinkle each serving with a few teaspoons of chopped pistachios and fresh parsley. Or enjoy them by themselves as an appetizer!

Ras Al Hanout Spice Blend

2 (level) teaspoons salt
2 (heaping) teaspoons cumin
2 (level) teaspoons ginger
2 (conservative) teaspoons black pepper
1 1/2 teaspoons cinnamon
1 teaspoon coriander
1 teaspoon cayenne pepper
1 teaspoon allspice
1/2 teaspoon cloves
1/4 (slightly rounded) teaspoon nutmeg
1 teaspoon paprika (smoked or sweet)
optional: 1 teaspoon saffron threads (I never use this)

Hope you enjoy!