Moroccan Keto Harissa Lamb Meatballs in Zucchini Noodle Soup

Allergens

Eggs, Almonds

Ingredients

• 1 lb ground lamb
• 1/2 cup almond flour
• 1 egg
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• Salt and pepper, to taste
• 4 medium zucchinis
• 2 cups marinara sauce
• 2 cups chicken broth
• Fresh cilantro, for garnish

Instructions

1. a. In a large bowl, combine the ground lamb, almond flour, egg, harissa paste, cumin, coriander, paprika, salt, and pepper. Mix well to form a dough like consistency. b. Roll the mixture into small meatballs and set aside. c. In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 7 minutes. Remove from the pot and set aside. d. In the same pot, add the marinara sauce and chicken broth. Bring to a simmer and return the meatballs to the pot. Cover and cook for 20 25 minutes, or until the meatballs are cooked through. e. While the meatballs are cooking, use a spiralizer to create zucchini noodles. Set aside. f. Once the meatballs are cooked, add the zucchini noodles to the pot and cook for an additional 2 3 minutes until tender but still al dente. g. Serve immediately, garnished with fresh cilantro.

Chef’s Insight

The key to a successful keto-friendly meal is balance. Make sure each element of the dish contributes to the overall flavor and texture experience.

Notes

Be sure to drain the marinara sauce before adding it to the pot with the meatballs and zucchini noodles to avoid a watery consistency.