Moroccan Meatballs over Spaghetti Squash

Recipe by Well Fed

Ingredients

• 1/2 lb ground lamb
• 1/8 cup parsley, chopped
• 1/4 tbsp paprika
• 1/2 tsp cumin
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/2 tbsp coconut oil
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/2 medium tomato, diced
• 1/4 cup filtered water
• 1/4 cup tomato paste
• 1/8 cup parlsey, minced
• 1/4 cup pistachios, toasted and chopped
• 1/2 medium spaghetti squash
• 1/2 can diced tomatoes

Directions

• Preheat oven to 400 degrees.
• Cut the spaghetti squash in half and remove the seeds.
• Place cut-side-down in a glass baking dish with ½ inch of water.
• Bake for 40 to 45 minutes or until squash is fork tender.
• Remove and use a fork to scrape out the noodles.
• Set aside. In a large mixing bowl, combine the 1/8 cup parsley, ¼ tsp paprika, ½ tsp cumin, ¼ tsp salt, and 1/8 tsp pepper with a fork.
• With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
• Moisten your hands with water and shake to remove excess.
• Measure a level tablespoon of lamb and roll into a ball between your palms.
• Line up the meatballs on a baking sheet until it's time to put them in the sauce.
• Heat the oil in a large, deep skillet or pot.
• Add the onion and saute' until soft, about 5 minutes.
• Add the garlic, ½ tsp paprika, ½ tsp cumin, ¼ tsp salt, and 1/8 tsp pepper and stir until fragrant, about 30 seconds.
• Add the chopped tomatoes to the pan and stir about 1 minute.
• Add the water, tomato paste, tomato sauce, and parsley, mixing to dissolve the tomato paste.
• Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer.
• Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened.
• Sprinkle each serving with a few teaspoons of chopped pistachios.

Serving Size
2 servings

Posted To: Entree