Moroccan Meatballs in Cumin Coriander Tomato Sauce
I ate a burger last night. Shocker. It was freaking delicious. Wednesday nights are Power Hour Crew nights. Don’t know what the hell i’m talking about? Shame on you. I’m kidding. You most likely don’t even know me. I’ll explain. Power Hour is a little group of woders that get together Wednesdays to wod and eat good food. It gives us coaches a time to bond and actually work out with other people from the Denver area since we don’t often have the chance to take part in group classes. These people are freagin legit. And when I say legit, I mean cool as all hell. Why? Because most of them will take part in a dancing frenzy pre-wod. Or at least won’t look at me uncomfortably when I do. I often dance for my warm up. I hate warming up so I just warm up my dance biscuits instead.
Anyways, let’s get back to burgers. Or I should say ground beef. Holy crap ground beef can get boring. Whenever I have it in the house, I swear I always turn to burgers as my savior. I mean, all you have to do is make a little patty, throw it on the grill, and snack while the fire does the work for you. Genius. But who wants to see 43+ blogs about burgers. Well, maybe some of you, which I love you if you are part of this group, but you probably want a little spice to your meals if you are looking at food blogs regularly. So instead of making patties, I made balls. Cute little balls of spice. And moroccan spices seemed to suit my fancy that night. I didn’t even know what moroccan spices included until I googled it. Thanks google. You rock. These turned out bomb though. Spice up your beef. Do it.Print
Paleo Moroccan Meatballs in Cumin Coriander Tomato Sauce
For the meat–
- 1lb grass fed beef
- 1/2 teaspoon anise seed
- 1/2 teaspoon ginger
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the sauce–
- 1 (14oz) tomato sauce
- 1/2 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon white pepper
- 1/4 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.
Oh, Hi! I’m Juli.
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5 thoughts on “Moroccan Meatballs in Cumin Coriander Tomato Sauce”
Good stuff Juli. The whole family enjoyed this one! -That doesn't happen often. Thanks.
First Paleo recipe that we've tried! Very yummy & filling!
So glad the family liked it Jami!!! Sorry I never commented back. I officially suck as a blogger!
Kiki–welcome to the paleo revolution!! glad you liked it!
Found this recipe yesterday, and made these last night. Really good! The sauce was very interesting! The only thing I didn’t have was anise seed for the meatballs, but they were delish anyways. Thanks!
These were so delicious! I paired them with some cauliflower rice from your gumbo recipe and it was awesome! 🙂