Ingredients
Scale
Moroccan Meatballs:
- 1 Tablespoon olive oil, or avocado oil
- 1 pound ground beef
- 2 Tablespoons Moroccan Harissa spice mix, see notes
- 1 Teaspoon sea salt, or to your taste depending on your spice mix
- 1/2 Teaspoon ground black pepper
- 1 egg
- 1/3 cup fine almond flour
- 1/4 cup grated onion
Pomegranate Glaze Sauce:
- 2 cups pomegranate juice
- 1/2 cup chicken stock
- 1 clove garlic, minced
- 1 Tablespoon minced ginger
- 2 Teaspoons maple syrup
- Sea salt to taste
Serve with:
- 1/2 cup pomegranate arils, or more if desired
- Steamed Jasmine rice or cauliflower rice
- Chopped fresh parsley
Instructions
- Preheat a 9-10″ skillet over medium high heat. While the skillet heats, mix together the ground beef, harissa spice mix, sea salt, pepper, egg, almond flour, and grated onion together until completely combined. Roll the mixture into meatballs, about 2 Tablespoons each for a total of 20-22 meatballs.
- Add the tablespoon of oil to the preheated pan along with the meatballs. Reduce the heat to medium, and brown on all sides, about 10 minutes.
- While the meatballs are browning, start the rice or your choice of side dish.
- Place the pomegranate juice and chicken stock into a small saucepan, and bring the mixture to a boil. Reduce the heat, and simmer until the sauce has reduced down to about 3/4 cup, about 10 minutes.
- When the meatballs are browned, add the minced garlic and ginger to the pan, and stir lightly to combine. Then add the reduced pomegranate sauce, and simmer the sauce together with the meatballs, turning them occasionally to cook evenly until they’re done in the center, and the sauce is syrupy.
- Serve the meatballs immediately with your choice of sides.
Notes
My Moroccan Harissa spice mix isn’t ‘hot’ spicy, so you may need to adjust accordingly if yours is. Mine is also salt free, so you may need to adjust the salt levels if your spice mix contains salt.
- Prep Time: 20 mins
- Cook Time: 20 mins