Description
A sweet and spicy low carb and gluten free meatball recipe with a Moroccan flair!
Ingredients
Scale
For the meatballs:
- 2 lbs ground chuck
- 2 eggs
- 1/2 cup almond flour
- 1 Tbsp Harrissa Spice Blend
- 1 1/2 tsp ground cinnamon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 1 Tbsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 3 Tbsp chopped fresh cilantro
For the sauce:
- 2 Tbsp olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 Tbsp finely chopped red or yellow bell pepper
- 1 1/2 cup chopped raw tomatoes
- 1/4 cup white vinegar
- 1 Tbsp Harissa Spice Blend
- 3 Tbsp sweetener
- 1 tsp ground coriander
- 1 tsp salt
- 1 Tbsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
Instructions
For the meatballs:
- Combine all of the meatball ingredients in a large bowl. Mix thoroughly and form into 18 meatballs (about 2 inches in diameter.) Place the meatballs on a parchment-lined sheet pan and bake at 400 degrees (F) for 20 minutes.
For the sauce:
- While the meatballs are baking, heat the oil in a medium saucepan, then add the onions, garlic and peppers. Cook over medium heat until soft, but not browned – about 5 minutes. Add the tomatoes, vinegar, and all of the spices and stir until well combined – cook on medium heat for 15 minutes. When the meatballs are done, add them to the sauce and cover. Simmer the meatballs in the sauce on very low heat for an hour (or longer) for best results. Add a few tablespoons of water if necessary during cooking, so the sauce doesn’t reduce too much and burn the bottom of the pan. Serve three meatballs with about 1 Tbsp of sauce.
Notes
Approx. nutrition info per serving: 394 calories, 28g fat, 4.6g net carbs, 31g protein
Nutrition
- Serving Size: 3 meatballs with approximately 1 Tbsp sauce
