Moroccan Spice Meatballs

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  • ¼ cup fresh Italian parsley loosely packed, minced
  • ¼ cup fresh cilantro loosely packed, minced
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • freshly ground black pepper to taste
  • ½ tsp red pepper flakes
  • 2 lbs organic ground lamb


  • 1 tbsp coconut oil or ghee
  • 1 white onion diced
  • 2 cloves garlic crushed
  • 1 shallot minced
  • 4 tsp ground cumin
  • 1 tbsp ground coriander
  • ½ tbsp ground cinnamon
  • ¼ cup harissa paste
  • 56 oz diced tomatoes
  • ½ cup fresh Italian parsley loosely packed, minced, + extra for garnish
  • almonds chopped or slivered, optional
  • Spaghetti Squash Noodles (see Spaghetti Squash Noodles recipe)
  • Preheat the oven to 350°F. In a large mixing bowl, stir the parsley, cilantro, paprika, cumin, salt, pepper, and red pepper flakes. Add the lamb and mix well with your hands, kneading meat until the spices are well distributed and incorporated.
  • Moisten hands with water and form meatballs between palms. They should be about the size of a ping pong ball. Set meatballs on a baking sheet and bake for 15 minutes.
  • While meatballs are cooking, heat the coconut oil in a large, deep skillet or dutch oven over medium-high heat and saute the onions until translucent and soft, about 5 minutes.
  • Add the garlic, shallot, cumin, coriander and cinnamon and saute for an additional 1-2 minutes. Add the harissa and stir well to combine. Add the tomatoes and parsley and stir until well combined. Bring the sauce to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
  • Gently place meatballs in the tomato sauce and simmer uncovered for 10 minutes. Serve over Spaghetti Squash Noodles and garnish with parsley and slivered almonds, enjoy!