Mouthwatering Moroccan Spiced Lamb Kofta Meatballs with Zesty Tomato Sauce (Paleo)

Allergens

Contains gluten, egg, nuts.

Ingredients

• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup almond flour
• 1 large egg
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• Salt and pepper, to taste
• Olive oil, for frying For the Zesty Tomato Sauce:
• 28 oz can of crushed tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine ground lamb, onion, garlic, cilantro, parsley, almond flour, egg, cumin, coriander, paprika, cinnamon, nutmeg, allspice, salt, and pepper. Mix well to combine.
2. Shape the mixture into 16 20 meatballs, depending on desired size.
3. Heat a layer of olive oil in a large frying pan over medium heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Remove and set aside.
4. In another pan, heat 2 tbsp of olive oil over medium heat. Add onion and garlic, sautéing until softened. Stir in crushed tomatoes, basil, salt, and pepper. Simmer for 15 20 minutes, or until sauce has thickened.
5. Add the meatballs to the tomato sauce and simmer for another 10 minutes, allowing the flavors to meld together.
6. Serve hot with your choice of cauliflower rice or roasted vegetables.

Chef’s Insight

To achieve the perfect texture, avoid overmixing the meat mixture when forming the meatballs. Gently handle the ingredients to maintain a tender bite.

Notes

This recipe is suitable for those following the Paleo diet due to the use of almond flour instead of wheat-based products.