Savory Moroccan Meatballs with Creamy Coconut Sauce

Savory Moroccan Meatballs with Creamy Coconut Sauce

Makes: 6 servings

Carbs per Serving: 26.67 grams

Protein per Serving: 24.5 grams

Fat per Serving: 27 grams

Ingredients:

?         2 lb ground lamb

?         2 Tbsp minced fresh cilantro

?         2 Tbsp minced fresh mint

?         4 tsp chopped fresh thyme

?         2 tsp ground coriander

?         2 tsp minced garlic

?         2 tsp ground cumin

?         2 tsp sea salt

?         1 tsp allspice

?         1 tsp onion powder

?         1/2 tsp paprika

?         1/2 tsp curry powder

?         1/2 tsp freshly ground black pepper

?         1/2 tsp dried oregano

 

Sauce:

?         1 cup coconut cream

?         4 Tbsp coconut water

?         2 1/2 tsp cumin

?         2 Tbsp minced fresh cilantro

?         2 Tbsp minced fresh mint

?         Zest of 1 lemon

?         2 tsp lemon juice

?         1/2 tsp sea salt

 

Instructions:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • Place the ground lamb in a bowl then, using your hands, mix in the chopped mint, cilantro, thyme, garlic, coriander, salt, cumin, onion, allspice, oregano, paprika, curry, and black pepper.
  • Divide the mixture into small meatballs and arrange them on the prepared baking sheet.
  • Bake the meatballs for 15 minutes or until cooked through.
  • In the meantime, combine the coconut cream and coconut water in a bowl. Stir in the cumin, cilantro, mint, lemon juice and zest, and sea salt. Mix well. Cover and chill in the refrigerator until ready to serve.
  • Take the meatballs out of the oven and arrange them on a platter. Serve the meatballs with the yogurt sauce in a gravy float or bowl.