Moroccan Meatballs

Moroccan Meatballs
Serves 6 to 8

Meatballs:

½ cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
2 pounds ground lamb (or 1 pound ground lamb and 1 pound ground beef)

Sauce:

1 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 ½ cups water
2/3 cup tomato paste
½ cup fresh parsley leaves, minced (about 2 tablespoons)

In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb (or lamb & beef) into the bowl and knead until all of the ingredients are incorporated.

Moisten your hands with water and shake to remove excess. Measure a level tablespoon of the meat mixture and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.

Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water and tomato paste and mix together.

Bring the sauce to a boil, then gently place the meatballs in the pot, cover, and reduce the heat to a simmer. Cook for 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle with the minced parsley before serving.

Recipe from Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan