Moroccan Meatballs with Harissa BBQ Sauce Low Carb and Gluten Free

Meatball Mondays

It’s been awhile since Meatball Mondays were a regular thing here on IBIH, but starting this week I will again be posting a new low carb meatball recipe each Monday. I may miss a week here or there due to scheduling issues, but I’m committing to it anyway because I have a looooooong list of meatball concepts to bring to life and I can’t wait to get started!!

This week’s meatball recipe is based on a Moroccan spice blend called Harissa. You can purchase it in a paste, but I used a dry spice blend like this one.  Harissa is a little spicy and has a unique flavor that lends itself really well to these meatballs! I used the Harissa spice in the meat blend as well as in the sauce for continuity.

Speaking of the sauce, I’d eat my own flip flops if they had this sauce on them! It’s reminiscent of ketchup in the sense that it has a nice tang from the vinegar, but it also has a spicy sweet thing going on that makes it really addictive. I might actually make this sauce in some larger quantities and try canning it, because it makes an amazing condiment on pretty much anything – all meats for sure, even fish, shrimp, veggies – or to serve on a cheese plate. Seriously, this stuff is YUMMAY! Can’t wait for you guys to try it and report back!

So now that Meatball Mondays are back – I’d love to hear what you guys would like to see made into a meatball recipe!  Post your ideas in the comments and I’ll add your concepts to my list! [divider] Also, did you hear that I’m giving away a Kitchenaid Stand Mixer during the month of June (if not, WHERE HAVE YOU BEEN????) Be sure to head over and enter for your chance to win!!!!

Ingredients :

  • 2 lbs ground chuck
  • 2 eggs
  • 1/2 cup almond flour
  • 1 Tbsp
  • 1 1/2 tsp ground cinnamon
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Kosher salt
  • 1 Tbsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 3 Tbsp chopped fresh cilantro
  • 2 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 Tbsp finely chopped red or yellow bell pepper
  • 1 1/2 cup chopped raw tomatoes
  • 1/4 cup white vinegar
  • 1 Tbsp
  • 3 Tbsp sweetener
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 Tbsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1/4 tsp cayenne pepper

Instructions :

  1. Combine all of the meatball ingredients in a large bowl. Mix thoroughly and form into 18 meatballs (about 2 inches in diameter.) Place the meatballs on a parchment-lined sheet pan and bake at 400 degrees (F) for 20 minutes.
  2. While the meatballs are baking, heat the oil in a medium saucepan, then add the onions, garlic and peppers. Cook over medium heat until soft, but not browned – about 5 minutes. Add the tomatoes, vinegar, and all of the spices and stir until well combined – cook on medium heat for 15 minutes. When the meatballs are done, add them to the sauce and cover. Simmer the meatballs in the sauce on very low heat for an hour (or longer) for best results. Add a few tablespoons of water if necessary during cooking, so the sauce doesn’t reduce too much and burn the bottom of the pan. Serve three meatballs with about 1 Tbsp of sauce.

Written by Healthy Cat

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