Whenever my hubby travels to some new country, I like to read up on the "food culture" of that country. He spent last week in London with a side trip to Rabat, Morocco. I promptly began googling Moroccan foods and recipes and most of what I read sounded delish.
While he was gone, the kiddos and I made a trip to Barnes and Nobles for some new reading material. While the kids were doing their thing, I was happily browsing the cookbooks and came across a new Paleo cook book titled Well Fed. This book was going home with me....the recipes sounded amazing and the pictures... oh so drool worthy.
Chris came home and raved about the food which meant I needed to head to the kitchen and cook all things Moroccan :)
Fast forward to me actually having a few quiet moments to look through my newest cook book...and what do I find???? A recipe for Moroccan meatballs. Funny how things always seem to happen for a reason. Chris travels to Morocco, I research Moroccan food culture, hubby comes home raving about the darn food and now my latest cook book has a recipe for Moroccan meatballs...fate it seems wants me to feed my family a Moroccan inspired meal!!!
Using the meatball recipe in Well Fed as my inspiration, I created my own version.
To keep it Paleo, serve with mashed sweet potatoes, cauliflower rice or a yummy salad. For my non-paleo peeps, serve atop a fluffy bed of mashed potatoes or basmati rice.
For The Meatballs
1 lb ground veal
1 lb ground beef
1 egg
2 tbsp chopped fresh parsley
1 tbsp paprika (sweet not hot style)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp freshly cracked pepper
2 tbsp tomato paste (save remaining paste for sauce)
coconut oil
For The Sauce
1 small onion, diced
2 cloves garlic, minced
2 tsp paprika
2 tsp cumin
1 tsp cinnamon
1 tsp turmeric
1 tsp kosher salt
1/2 tsp freshly cracked pepper
1 28 oz can diced tomatoes (I use Glen Muir)
Reserved can of tomato paste
1/2 cup water
In a large bowl, combine meatball ingredients and gently mix with your hands to thoroughly combine. Using a melon ballet or small spoon, scoop about one tablespoon of meatball mixture and shape with your hands into balls.
In a large skillet heat 2 tbsp coconut oil over medium heat. Sauté meatballs (working in batches) until well browned. Remove meatballs to a plate and keep warm.
Once all meatballs have been cooked, add 1 tablespoon coconut oil to pan. Add onions and cook until softened, about 5 minutes. Add garlic and cook another 2 minutes. Add spices to pan and stir. Next add diced tomatoes, tomato paste and water. Stir to blend. Reduce heat to simmer and cover skillet. Simmer 45 minutes and then remove lid and simmer an additional 15-20 minutes or until sauce reaches desired thickness.
