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Moroccan Lamb Meatballs with Cauliflower Rice

Cook Time 1 hour
Course Dinner
Servings 4 servings


  • 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
  • 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
  • 4 cups riced cauliflower - store bought or homemade
  • 1/2 cup slivered almonds
  • 3 scallions, sliced
  • salt and pepper


  • 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.
  • 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.

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