Ingredients

The following ingredients have 4 Servings
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/2 tsp all spice
  • 1 lb ground beef*
  • 8 oz ground sausage
  • 3/4 cup almond flour
  • 1 egg (whisked)
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp olive oil or avocado oil
  • 1 medium sweet onion (diced)
  • 1 tbsp ginger root (minced)
  • 2 cloves garlic (minced)
  • 28 oz can of crushed tomatoes
  • 2 tbsp lemon juice
  • 1 tsp salt + more to taste

Instruction

  • Preheat your oven to 400 degrees. Line a sheet pan with foil and set aside.
  • Make your Moroccan spice by mixing together spices. Set aside.
  • In a large bowl, combine both meats, 1 tbsp of the moroccan spice, almond flour, egg, and fresh cilantro. Mix with your hands and incorporate the spices completely. Form into 1 - 1.5 inch balls, and place on a baking sheet. Bake for about 15 minutes, or until cooked through.
  • Meanwhile, make your sauce. Heat a large saucepan, dutch oven, or cast iron skillet to medium heat. Once hot, add oil, then toss in onion. Cook 2-3 minutes, then add in garlic and ginger. Cook for another 2 minutes until fragrant.
  • Now add tomatoes, the remaining moroccan spice, salt, and bay leafReduce heat a little, and let simmer while the meatballs are baking. Once meatballs are done, add them to the tomato sauce. Let the flavors meld and simmer for at least 20 minutes. 
  • Flavor with lemon juice, salt to taste, and additional cilantro for garnish.