Recipes that are all gluten & dairy free

Moroccan Meatballs over Spaghetti Squash

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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: Entrees