Low Carb Moroccan Meatballs

These amazing Moroccan-spiced meatballs are packed with exotic flavors yet easy to make for a quick weeknight meal. Ground beef seasoned with warm spices like cumin, cinnamon and allspice is shaped into baked meatballs and smothered in a vibrant cilantro yogurt sauce. Served over cauliflower rice, it's a low carb dinner full of big, bold tastes! Read on for the simple recipe and pro tips.

Ingredients

Serves 4

For the meatballs:

• 1 lb ground beef
• 1 egg
• 1/2 cup almond flour
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1/2 tsp allspice

For the sauce:

• 1/2 cup Greek yogurt
• 1/4 cup cilantro, chopped
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Make the Meatballs

In a large bowl, combine all meatball ingredients except the beef. Mix in ground beef gently until just combined. Form into 1 1/2 inch balls. Place on a parchment lined baking sheet.

Meatball Tip:

Be gentle when mixing to keep the texture light. Over-mixing makes dense meatballs.

Bake the Meatballs

Bake meatballs at 400F for 15-18 minutes until browned and cooked through. Carefully flip halfway during baking.

Baking Tip:

Test doneness by cutting into a meatball to check for pinkness.

Make the Yogurt Sauce

In a small bowl, combine the yogurt, cilantro, lemon juice and garlic. Season to taste with salt and pepper.

Serve the Meatballs

Place cauliflower rice in a bowl. Top with Moroccan meatballs and drizzle with the cilantro yogurt sauce. Garnish with more fresh cilantro.

Serving Suggestions

These flavorful meatballs also pair well with:

• Roasted vegetables like eggplant or squash
• A fresh herby salad
• Cauliflower tabbouleh
• Zucchini noodles or other vegetable "rice"

Storage

Refrigerate uncooked meatballs up to 24 hrs before baking. Cooked meatballs keep refrigerated 5 days or freeze up to 3 months.

Conclusion

These amazing Moroccan spiced meatballs deliver big, exotic flavor using just a few common ingredients. Warm spices like cumin, coriander and cinnamon add incredible depth of flavor. Served over cauliflower rice and drizzled with the fresh cilantro yogurt sauce, it's a quick yet impressive low carb dinner. Cook up a batch of these worldly meatballs when you need an easy weeknight meal packed with spice and excitement!

FAQs

What's the best way to cook the cauliflower rice?

Sauté riced cauliflower in olive oil with garlic and seasoning until slightly crispy.

Can I use lamb instead of beef?

Yes, ground lamb works great and suits the Moroccan flavors.

How long will cooked meatballs last refrigerated?

Cooked Moroccan meatballs keep 5-6 days refrigerated.

Can I use breadcrumbs instead of almond flour?

Yes, substitute regular breadcrumbs or panko if not following a low carb diet.

How do you make cauliflower rice?

Pulse cauliflower florets in a food processor until rice-like pieces form.