My Moroccan Spaghetti Meatballs
Paleo Moroccan Spaghetti Meatballs.
I’m taking a little detour from Asian cuisine today to discover the magic of Moroccan food.
You know I rarely promote brands and if I do it’s because they 1) are paleo compliant, 2) taste awesome, and 3) frankly speaking, will make your life easier.
I trust my friend Teri’s taste and opinions when it comes to sauce and food selections so when she recommended this harissa to me, I immediately thought a bowl of spaghetti and meatballs would go superbly well with this beautiful sauce.
Normally when I make homemade spaghetti sauce, I’d add extra spices to make the sauce more tasty. Surprisingly, this is not necessary with this little jar of wonder.
All I had to do was add a few tablespoons of harissa sauce to a can of diced tomato, toss in a little bit of sea salt and olive oil, and the sauce was ready to go.
To add some extra protein, I seared the meatballs to golden brown before adding them to the sauce for simmering. Then I mixed with my all-time favorite zucchini noodles. Voila ! My Moroccan Spaghetti and Meatballs was ready in no time.
I can think of using this sauce for many things – dipping sauce, sandwich spread, to add on top of crispy fried eggs …:etc.
If you can get your hands on this little jar of magic wonder, I highly recommend you give it a try.
If you are curious about the ingredient list for Mina’s harissa, I have included the content below.
Paleo Moroccan Spaghetti Meatballs
- 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
Tomato Harissa Sauce:
- 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
- Mix all ingredients under “meatballs”. Form about 20 meatballs. Pan seared them until the surface is golden brown.
- In a medium saucepan over medium-high heat, add ingredients under “tomato harissa sauce”. Bring to a slight boil then simmer with a lid.
- Add meatballs to the saucepan and cook until the meatballs are cooked through. Serve with zucchini noodles, fresh thyme and basil leaves.
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