Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • 1 lb. ground beef
  • 2 tbsp. tomato paste
  • 2 tbsp. fresh cilantro (finely chopped)
  • 1 tbsp. fresh ginger (minced)
  • 1 tbsp. ground cumin
  • 1 clove garlic (minced)
  • A pinch of ground cinnamon
  • 1/3 cup almond meal
  • 4 tbsp. coconut oil
  • 4 tbsp. fresh parsley leaves (chopped)
  • Sea salt and freshly ground black pepper (to taste)
  • 1/2 small onion (diced)
  • 2 cloves garlic (chopped)
  • Zest from 1 lemon
  • ¾ cup chicken stock
  • 2 cups diced tomatoes
  • 1 tsp. dried red pepper flakes
  • A pinch of ground cinnamon
  • 2 tbsp. clarified butter
  • Sea salt and freshly ground black pepper to taste

Instruction

  • In a bowl, combine the egg and tomato paste and mix until smooth.
  • Add the cilantro, ginger, cumin, garlic, and cinnamon and combine until well blended.
  • Stir in the ground beef and almond meal, and season to taste with salt and pepper.
  • Roll the mixture with your hands to make small meatballs, about 1-inch in diameter.
  • In a large skillet, heat 3 tbsp. of coconut oil over a medium heat. Brown the meatballs until golden on all sides and set aside.
  • In a large saucepan, heat the clarified butter over a medium heat and sauté the onion and garlic until soft, about 4 minutes.
  • Add the lemon zest and cook for 1 minute.
  • Add the chicken stock, diced tomatoes, red pepper flakes, and cinnamon, and let simmer for about 7 minutes.
  • Season the sauce with sea salt and black pepper to taste.
  • Transfer the meatballs to the pan with the sauce and let it simmer for 20 minutes. Sprinkle with fresh parsley and serve.