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Moroccan Lamb Meatballs with Cauliflower Rice
Ingredients
- MEATBALLS
- 1 pound ground lamb
- 2 cloves garlic, grated finely
- 1 yellow onion, grated finely
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/4 cup chopped cilantro
- 1 egg
- salt and pepper
- SAUCE
- olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup harissa paste
- 14 oz crushed tomatoes
- 1/4 cup water
- salt and pepper
- CAULIFLOWER RICE
- 4 cups riced cauliflower - store bought or homemade
- 1/2 cup slivered almonds
- 3 scallions, sliced
- salt and pepper
Instructions
- MEATBALLS
- Preheat oven to broil on high
- Mix all of the meatball ingredients in a large bowl and stir to combine. Use your hands to fully mix the ingredients together.
- Form golf ball sized meatballs and place them on a baking sheet
- Broil the meatballs, about 7 minutes or until browned on top. Flip and broil another 5 minutes or so to brown. Remove from oven.
- SAUCE
- Add a few tablespoons of olive oil to a pan over medium heat. Add the onions and cook about 6 minutes to soften. Add in the garlic and cook 1 minute. Add in the harissa paste and cook, stirring, for about 3 minutes.
- Add in the tomatoes and water and bring to a simmer. Taste and season with salt and pepper as needed.
- Add the cooked meatballs to the sauce, along with any juices that have accumulated in the baking sheet. Stir to combine and simmer together for about 30 minutes.
