Moroccan Meatballs

From the one and only Paleo cookbook I have in my kitchen, comes this gem.  There are so many good recipes from this cookbook, but in keeping with the whole purpose of this blog -- to have my favorite recipes at close hand no matter where I am in the world -- this is one of two recipes that I will be posting from this book.  There is more in the book than what I list here related to the recipe.  Consider purchasing Well Fed from the genius of Melissa Joulwan, you will be glad you did!

Moroccan Meatballs

Meatball Ingredients

1/2 cup fresh parsley leaves, minced (about 2 Tbsp)
1 Tbsp paprika
2 tsp ground cumin
1 tsp salt (1/2 tsp if using sea salt)
1/4 tsp ground black pepper
2 pounds ground meat (lamb, preferably)

Sauce Ingredients

1 Tbsp coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 tsp)
2 tsp paprika
2 tsp ground cumin
1 tsp salt (1/2 tsp if using sea salt)
1/4 tsp ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 Tbsp)

Directions

Combine the parsley, paprika, cumin, salt, and pepper in a large bowl with a fork.  Add in the meat and mix until well-combined.

Roll a tablespoon of meat mixture into a ball and set on a piece of parchment or other temporary holding surface.

Heat a large, deep skillet or pot (I use our Dutch oven) over medium-high heat and add the oil.  Once the oil has warmed add the onion and sauté until soft and translucent, about 5 minutes.  Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds.  Add the chopped tomatoes and stir about 1 minute.  Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.

Bring the sauce to a boil, then gently place the meatballs in the sauce, cover, and reduce heat to a simmer.  Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened.

Notes

See the book for more hints, tips, and suggested pairings.

See you next meal!!

Guacamole

This is your basic guacamole recipe, which evolved from a recipe by the ever-awesome folks at Cook's Illustrated.  Feel free to adjust and play with the recipe to find your favorite variation.  Try this recipe with some Paleo Herb Crackers, yum!

Guacamole

Ingredients
2-3 medium ripe avocadoes
3 large scallions, thinly sliced OR 2 Tbsp minced red onion
2 medium garlic cloves, minced
1/4 cup minced fresh cilantro leaves
1/4 tsp sea salt
1/2 tsp ground cumin (optional)
6 slices of bacon, cooked, drained and crumbled, reserving 1 Tbsp of rendered fat (optional)
1/2 medium tomato, seeded and diced small
2 Tbsp lime juice

Directions
Mash the flesh of one avocado with the scallions/onions, garlic, cilantro, salt, cumin (if using), bacon and fat (if using), and tomato with the tines of a fork.  Cube the flesh of the remaining avocadoes and gently add to the mashed avocado mixture (if you want a more chunky guacamole) or continue to mash in with the avocado mixture (if you want a smoother guacamole).

Sprinkle the lime juice over the mixture and stir entire contents of bowl until well combined.

Adjust seasoning with salt, if necessary, and serve with some raw veggies or crackers!

Enjoy!!