Beef / Pork

LC - Moroccan Meatballs takes 25 minutes to prepare.

LC - Moroccan Meatballs takes 60 minutes to cook.

LC - Moroccan Meatballs makes 6 servings.

The ingredients for LC - Moroccan Meatballs are:

Meatballs:
1/2 c fresh parsley minced about 2 T
1 T paprika
2 Tsp cumin
1 tsp salt
1/4 tsp Pepper
2 lbs ground lamb

Sauce:
1 T coconut or olive oil
2 Med onions, diced (about 2 cups)
2 garlic cloves, crushed
2 tsp paprika
2 tsp cumin
1 tsp salt
1/4 tsp pepper
2 medium tomatoes, chopped (about 2 cups)
1 c water
1/2 c parsley, minced

Here is how you make LC - Moroccan Meatballs:

In a large bowl, combine the parsley, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.Moisten your hands with water. Measure a level tablespoon of the lamb and roll into a ball between your hands. Line up the meatballs on a baking sheet until time to put them into the sauce.Heat the oil in a deep skillet or pot. Add onion and saute until soft about 5 minutes. Add garlic, paprika, cumin, salt and pepper and stir until fragrant about 30 seconds. Add the chopped tomato to the pan and stir about 1 minute. Add the water, tomato paste and parsley, mixing to dissolve the tomato paste.Bring sauce to boil, then gently place the meatballs in the skillet and cover, reduce heat to simmer and cook for 40 minutes, covered, then remove the lid and cook and additional 20 minutes, until sauce is thickened. Sprinkle each serving with a few teaspoons of the chopped pistachios.Serving Size:?makes 6 servings - 6 meatballs per

The nutritional information for LC - Moroccan Meatballs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 494.5

• Total Fat: 38.6 g
• Cholesterol: 110.4 mg
• Sodium: 491.7 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 3.0 g
• Protein: 27.0 g