Moroccan•healthy
Paleo Moroccan Spaghetti Meatballs
A delicious and easy way to enjoy Paleo Moroccan Spaghetti Meatballs with no added sugar, low calorie, using homemade harissa tomato sauce and zucchini noodles. Paleo, Whole30, Ket, recipe.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground pork ((80% lean, 20% fat))
- 3 cloves garlic (minced)
- 1 medium size shallot (minced)
- 1 tsp dry red chili pepper flakes
- 1 ½ tsp sea salt
- 2 tbsp olive oil (extra virgin)
- ¾ cup chopped cilantro (leaves + stems)
- 1 large egg
- 1 tsp black pepper
- 1 tsp arrowroot powder
- 1 oz can diced tomato (14.5 oz, no salt added)
- 2 tbsp Mina’s Harissa in mild flavor
- 1 tsp sea salt
- 1 bay leaf (dry)
- 2 large size zucchinis (using a spiralizer to make zucchini noodles)
- 1 tsp fresh thyme
- fresh basil leaves (decoration, final touch)
Instructions
- 1
Mix all ingredients under “meatballs”. Form about 20 meatballs. Pan seared them until the surface is golden brown.
- 2
In a medium saucepan over medium-high heat, add ingredients under “tomato harissa sauce”. Bring to a slight boil then simmer with a lid.
- 3
Add meatballs to the saucepan and cook until the meatballs are cooked through. Serve with zucchini noodles, fresh thyme and basil leaves.