Paleo Moroccan Meatballs in Cumin Coriander Tomato Sauce
For the meat--
1lb grass fed beef
½ teaspoon anise seed
½ teaspoon ginger
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
For the sauce--
1 (14oz) tomato sauce
½ yellow onion, finely diced
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cinnamon
¼ teaspoon white pepper
¼ teaspoon smoked paprika
1 tablespoon fat, I used olive oil
salt and pepper, to taste
Time to make balls so preheat your oven to 350 degrees and grab a large bowl to mix the meat in.
Add your meat and all the spices above and mix thoroughly. Once the spices are all incorporated, shape your balls into your preferable size. Big, small, medium. Whatever makes you giggle.
Set balls on a cookie sheet and into the oven to bake for 20-25 minutes.
While the balls are heatin up, pull out a saucepan, put under medium heat and add a bit of fat to it.
When the saucepan is warm, add your minced garlic and onions to cook down. Once the onions are translucent, add the rest of the ingredients. Taste to see if you want to add a bit more of any of the spices. The cumin is the strongest/best flavor so you may want to add a bit more of that. Lower heat and let the flavors meld.
When the balls are finished cooking, add them directly to the sauce.
Then eat them. Don't burn your mouth you fatty. I know someone who did that....not naming names. But it was me. Yes, I'm the fatty.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/moroccan-meatballs-in-cumin-coriander-tomato-sauce/