Moroccan Style Meatballs
0 - Paleo, 1 - Steakhouse - Mon, Beef
Ingredients
2 red onions
2 lbs finely ground lamb
1/4 cup of coconut flour
2 eggs
4 tsp ground cumin
6 tbsp parsley, chopped
3 tbsp mint, chopped
1 tsp black pepper
1 tsp salt
4 tbsp olive oil
3 tsp paprika
3 tsp Harissa paste
26oz can chopped tomatoes
1/2 cup black Kalamata olives, without pits
1 cup beef stock
Directions
1. Finely chop 1 red onion. Combine with ground lamb, breadcrumbs, eggs, 2 tsp cumin, 4 tbsp parsley, 2 tbsp mint, pepper, and salt. Mix with hands until all ingredients are evenly incorporated.
2. Shape meat mixture into 1-inch balls with hands. Place onto a tray.
3. Heat tagine base with 2 tbsp olive oil over medium heat. Fry meatballs in batches until browned all over. Place into a dish or tray and set aside.
4. For the sauce, add remaining olive oil to tagine base. Slice remaining onion, and fry in oil for 1-2 minutes until softened.
5. Stir in paprika, remaining cumin and Harissa paste. Add chopped tomatoes, olives and stock. Stir well and simmer for 5 minutes.
6. Add browned meatballs to the sauce, stir and then close the lid. Reduce heat to a low simmer and cook for 50 minutes to 1 hour.
7. Finish by stirring in the remaining fresh herbs. Serve with couscous.