Recipes that are all gluten & dairy free
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