Recipe makes 4 servings
Ingredients:
For the Meatballs
1 lb (450 g) ground beef (80–85% lean)
1 medium-sized egg
2 Tbsp (14 g) almond flour
2 garlic cloves, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 Tbsp fresh parsley or cilantro, finely chopped
For the Moroccan Tomato Sauce
1 Tbsp (15 ml) olive oil
1 small onion, (80 g), finely diced
2 garlic cloves, minced
½ cup (120 g) tomato purée
½ cup (120 g) crushed tomatoes
½ cup (120 ml) beef broth
1 tsp ground cumin
½ tsp paprika
¼ tsp chili flakes (optional)
Salt & pepper, to taste
Instructions:
For the meatballs
In a bowl, combine the ground beef, egg, almond flour, garlic, spices, salt, pepper, and herbs.
Mix gently until just combined.
Shape into about 10 small meatballs.
Heat the olive oil in a wide skillet over medium heat.
Brown the meatballs on all sides, tossing for about 5 minutes.
Remove and set aside.
For the sauce
In the same skillet, add the onion and cook for 3–4 minutes until soft.
Add the garlic and cook for a few seconds until fragrant.
Stir in the tomato purée, crushed tomatoes, broth, spices, salt, and pepper.
Return the meatballs to the sauce and simmer for about 15 minutes, until the meatballs are cooked through and the sauce thickens.
Serve hot, garnished with fresh herbs.
Nutritional breakdown per serving. Recipe makes 4 servings
385 Calories
27g Protein
28g Fat
2g Fiber
7g Total Carbs
5g NET Carbs
