EGG-FREE, NUT-FREE
I love it when I can take a simple recipe, such as classic meatballs in a red sauce, and create an entirely new dish using a different set of spices. For this recipe, the Moroccan-inspired blend of spices takes center stage and gives the dish a sweet and savory flavor.
Makes about 3 servings (around twenty 1¼-inch meatballs)
Prep time: 10 minutes
Cooking time: less than 20 minutes
Meatballs
1 pound ground lamb
1 tablespoon chopped fresh parsley
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon coconut oil or ghee
Sauce
1 tablespoon extra-virgin olive oil
½ medium onion, diced
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, with their juices
1 tablespoon tomato paste
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley, for garnish
1. To make the meatballs, in a large bowl, combine the lamb, parsley, paprika, coriander, cinnamon, cumin, salt, and pepper. Form the mixture into about twenty 1¼-inch meatballs (about 1 ounce each) and set aside on a platter.
2. In a large skillet, melt the coconut oil over medium heat. Add the meatballs and cook until lightly browned on all sides, 3 to 4 minutes. Remove the meatballs from the skillet and set aside. Drain all but 1 tablespoon of the fat from the skillet and place the skillet back on the heat.
3. To make the sauce, add the olive oil to the fat in the skillet. When the oil is hot, add the onion and garlic and cook until just soft, 3 to 4 minutes. Add the diced tomatoes with their juices, tomato paste, cinnamon, coriander, salt, and pepper and stir.
4. Bring the sauce to a boil, then reduce the heat to maintain a simmer and return the meatballs to the skillet, turning them several times to coat them in the sauce. Cover the skillet and cook until the meatballs are cooked through, 5 to 7 minutes.
5. Garnish with the parsley and serve warm.
Change it up: Use ground beef instead of lamb. Swap out the parsley for fresh cilantro.