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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.
Course
Dinner, Lunch, Main, Main Course
Cuisine
Moroccan
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
277
kcal
Author
ChihYu Smith
Ingredients
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
Other:
2
large size
zucchinis
using a spiralizer to make zucchini noodles
1
tsp
fresh thyme
fresh basil leaves
decoration, final touch
Instructions
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.
Notes
Mina’s mild harissa
includes red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt.
Nutrition
Serving:
431
g
|
Calories:
277
kcal
|
Carbohydrates:
14
g
|
Protein:
29
g
|
Fat:
13.3
g
|
Saturated Fat:
3.1
g
|
Cholesterol:
108
mg
|
Sodium:
700
mg
|
Sugar:
8
g
|
Vitamin A:
1200
IU
|
Vitamin C:
84.2
mg
|
Calcium:
100
mg
|
Iron:
3.1
mg