Moroccan Meatballs

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free GAPS Gluten Free Low Carb Mediterranean Paleo Cook for One Freezable Homestyle Kids Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Dried Parsley, Cumin, Ground Black Pepper, Extra Virgin Olive Oil

Ingredients

For the meatballs:

parchment paper ⚠

2 teaspoons dried parsley

1 ½ teaspoons paprika

1 teaspoon cumin ⚠

1 teaspoon sea salt

ground black pepper, to taste

1 pound ground lamb

For the sauce:

1 onion

14 ounces diced tomatoes

2 teaspoons extra virgin olive oil ⚠

2 teaspoons minced garlic

1 ½ teaspoons paprika

1 ⅛ teaspoons sea salt

ground black pepper, to taste

1 cup chicken broth, or beef broth

½ cup tomato paste

1 ½ teaspoons dried parsley

Instructions

1. For the meatballs: Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork.

3. With your hands, knead lamb into the mixture until all of the ingredients are incorporated.

4. Use a tablespoon to scoop ping pong-sized balls of lamb onto the baking sheet. Roll each between your hands to make a smooth ball.

5. For the sauce: Peel and dice the onion. Drain the tomatoes.

6. Heat the oil in a large pot. Add onions and sauté until soft, about 5 minutes. Add the garlic, paprika, salt, and pepper and stir about 30 seconds.

7. Add the diced tomatoes to the pan and stir about 1 minute. Add the broth, tomato paste, and parsley, mixing to dissolve the tomato paste.

8. Bring the sauce to a boil, then gently place the meatballs in the skillet.

9. Cover, reduce heat to a simmer, and cook for 40 minutes until an internal temperature of 145F is reached.