These baby meatballs are inspired by a Moroccan meatball dish I heard about somewhere on YouTube and are delicious. I’ve eaten them as-is, with chunky potato, topped with a fried egg, and alongside parsnips. All versions were great.
gluten-free, paleo
Spiced Meatballs
1 lb ground beef
2 Tbsp grated onion
2 Tbsp minced onion
3 Tbsp parsley, minced
3 Tbsp cilantro, minced
1.5 tsp sweet paprika
1.5 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric
Mix together and roll into tiny big marble sized balls. Ish. Try to go for smaller than a ping pong ball if possible. Set aside while you make the sauce.
For the sauce:
350g jar plain tomato sauce or marinara
1/2 onion, chopped pretty fine
1 bell pepper, chopped pretty fine
4 cloves garlic, chopped pretty fine
1 chili pepper, chopped pretty fine
2 Tbsp cilantro, minced
2 Tbsp parsley, minced
1 tsp dried oregano
1/2 tsp pepper
2 tsp salt
2 tsp sweet paprika
2 tsp cumin
1 Tbsp oil
Heat the oil in a large pan over medium heat. Add the peppers, onion, chili and garlic and sauté until the onions are translucent.
Add the cilantro, parsley, oregano, pepper, salt, paprika and cumin and let meld until the spices bloom and become fragrant.
Add the tomato sauce and half a can of water if the mix looks like it may be too dry.
Let simmer 10 – 15 minutes or until the volume reduces back down to half.
Add your meatballs in a single layer and sauté 10 – 15 minutes, covered.
Serve with olives, eggs, whatever tubers you have lying around, polenta or cous cous.
Serves 4
Gastography 