Moroccan Meatballs
Oh my, did someone make Moroccan meatballs? Yep, and they were amazing. That grass fed ground beef made for some seriously good meatballs.
How'd we do it? The recipe follows. Additionally, after the meatballs were browned the konjac noodles were added to the pan and they soaked up all the pan drippings. They too were fabulous.
Is this the perfect low carb, high fat meal? Could be....
Ingredients
- 1 pound
- ground beef
- 1/2 small yellow onion, chopped
- 4 large cloves garlic, chopped
- 1/4 teaspoon fresh ginger, chopped
- 8 whole cloves
- 12 allspice berries
- 1 1/2 teaspoon whole cumin seeds
- 1/4 of a whole nutmeg
- 1 teaspoon black peppercorns
- 2 teaspoons paprika
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1/2 teaspoon pepper flakes
- 1/4 Cup chopped parsley
- 1/4 Cup chopped cilantro
- 1/4 Cup tallow
- 2 packages Konjac noodles
Instructions
- Rinse the Konjac noodles and set aside. Grind whole spices and set them aside. Chop up onion, garlic, ginger, and herbs and put in a bowl large enough to combine all of the ingredients then add the ground beef and spices. Make meatballs, how many depends on how big you like your meatballs.
- Heat a pan and add your tallow. As soon as it's hot add your meatballs and brown. When they are brown to your liking remove them and add you Konjac to the pan. Stir the noodles around and allow them soak up the pan drippings and warm through.
- Serve them with the meatballs and some chopped parsley or cilantro.
