This Moroccan meatballs recipe is saucy and super tasty but not only that they’re made healthy by using low-carb ingredients and have only 3g net carbs per serve.
This Moroccan Meatballs recipe makes 8 serves. 1 serving is 5 meatballs with sauce and has 4g net carbs making it perfect for keto, paleo, gluten-free, and other low-carb menus.
Store leftover Moroccan Beef Meatballs in the fridge for up to 4 days, or freeze for up to 3 months.
Moroccan Meatballs Ingredients
We use only the best ingredients that are low-carb without fillers or breading.
- 2 pounds of Ground Beef
- 1 small Onion, grated
- 4 cloves of Garlic, crushed
- 1 large Egg
- 2 tablespoons of Cilantro, finely chopped
- 1 tablespoon of Cumin, ground
- 1 tablespoon of Coriander, ground
- 1 tablespoon of Smoked Paprika, ground
- 2 teaspoons of Ground Ginger
- 1 teaspoon of Cinnamon, ground
- 1 teaspoon of Salt
- 2 tablespoon of Olive Oil
- 2 tablespoons of Tomato Paste
- 1 ½ cups of Tomato Passata
- ½ cup of Beef Stock
- ⅓ cup of Cilantro, to serve
How to Make Moroccan Meatballs
- In a large bowl add the beef, half the grated onion, half the garlic, egg, cilantro, cumin, coriander, paprika, ginger, cinnamon, and salt. Mix well.
- Roll into 2 tablespoon-sized meatballs and set aside. We got 40.
- Place the oil, remaining onion, and garlic into a nonstick frying pan over high heat. Saute for 3-5 minutes, until fragrant.
- Add the tomato paste and cook for another 3 minutes, then add to your slow cooker, followed by the passata and stock. Mix well.
- Add the meatballs to the sauce.
- Cook on low for 5 hours.
- Stir through the cilantro and serve with a side of Cauliflower Mash.
The Best Moroccan Meatballs Recipe (Keto - 3g Carbs)
These Moroccan Meatballs are saucy, delicious, and Super Healthy. made with low carb ingredients that do not dry out. These Moroccan Meatballs are easy to prepare and loaded with delicious middle eastern flavors.
Print Pin Email Servings: 8 servings
Calories: 363kcal
Unit Conversion
Ingredients
- 2 pounds Ground Beef
- 1 small Onion grated
- 4 cloves Garlic crushed
- 1 large Egg
- 2 tablespoons Cilantro finely chopped
- 1 tablespoon Cumin ground
- 1 tablespoon Coriander ground
- 1 tablespoon Smoked Paprika ground
- 2 teaspoons Ground Ginger
- 1 teaspoon Cinnamon ground
- 1 teaspoon Salt
- 2 tablespoon Olive Oil
- 2 tablespoons Tomato Paste
- 1 ½ cups Tomato Passata
- ½ cup Beef Stock
- ⅓ cup Cilantro to serve
Instructions
- In a large bowl add the beef, half the grated onion, half the garlic, egg, cilantro, cumin, coriander, paprika, ginger, cinnamon, and salt. Mix well.
- Roll into 2 tablespoon-sized meatballs and set aside. We got 40.
- Place the oil, remaining onion and garlic into a nonstick frying pan over high heat. Saute for 3-5 minutes, until fragrant.
- Add the tomato paste and cook for another 3 minutes, then add to your slow cooker, followed by the passata and stock. Mix well.
- Add the meatballs to the sauce.
- Cook on low for 5 hours.
- Stir through the cilantro and serve with a side of Cauliflower Mash.
Nutrition
Serving: 150g | Calories: 363kcal | Carbohydrates: 5g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 501mg | Potassium: 587mg | Fiber: 2g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 4mg
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To make a larger batch of this Moroccan Beef Meatballs recipe adjust the servings in the card above.
