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Ingredients
- Meatballs
- 2 1/2 pounds ground beef
- 1 large onion, minced
- 3 garlic cloves, minced
- 1 inch ginger root, minced
- 3 teaspoons paprika
- 3 teaspoons cumin
- 1 1/2 teaspoon coriander
- 1 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 tablespoon coconut oil
- Tomato Sauce
- 1 tablespoon coconut oil
- 1 large onion, minced
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 3 teaspoon cumin
- 1 1/2 teaspoon coriander
- 1 teaspoon fennel seed
- Pinch cayenne pepper
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 cup water
- Salt and pepper to taste
- Sliced almonds and scallions for garnish (optional)
Preparation
Step 1
In a large bowl combine the paprika, cumin, coriander, sea salt, and cinnamon. With your hands, mix in the ground beef, onion, garlic cloves, and ginger. Make sure the seasoning is well incorporated into the meat.
Melt the coconut oil in a large skillet over medium-high heat. Form 2-inch balls with the seasoned meat and place them in the skillet. If your pan is small, work in batches. Brown the meat on all sides then remove from the skillet.
After the meatballs are cooked and removed, add in another tablespoon of coconut oil and begin to saute the onions, garlic cloves, and ginger for the sauce. Add in the cumin, coriander, fennel seed, and a pinch of cayenne pepper. When the onions are soft and the aroma is strong pour in the diced tomatoes, tomato paste, and water. Reseason with salt and pepper.
Nestle the meatballs into the sauce and simmer for 15-20 minutes.