Moroccan Meatballs with Harissa BBQ Sauce – Low Carb and Gluten Free
Try this Moroccan Meatballs with Harissa BBQ Sauce – Low Carb and Gluten Free recipe, or contribute your own.
Try this Moroccan Meatballs with Harissa BBQ Sauce – Low Carb and Gluten Free recipe, or contribute your own.
- 2 eggs
- 1 clove garlic minced
- 1/2 cup chopped onion
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1/4 cup white vinegar
- 1 tsp ground cinnamon
- 1 tsp onion powder
- 1 tbsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- 2 lbs ground chuck
- 1/2 cup almond flour
- 1 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- 1/4 tsp ground allspice
- 1/2 tsp ground turmeric
- 1 tbsp harrissa spice blend
- 3 tbsp chopped fresh cilantro
- 3 tbsp finely chopped red or yellow bell pepper
- 1 1/2 cup chopped raw tomatoes
- 1 tbsp harissa spice blend
- 3 tbsp sweetener
- 1 tbsp ground ginger
- Carbohydrate 4.61094917501578 g
- Cholesterol 36.3278425222222 mg
- Fat 11.9888192966339 g
- Fiber 0.731128833545696 g
- Protein 9.93613507558236 g
- Saturated Fat 4.10711348662569 g
- Serving Size 1 1 meatballs, ½ cup of sauce (6 servings) (80g)
- Sodium 116.975674119904 mg
- Sugar 3.87982034147009 g
- Trans Fat 1.65041518494082 g
- Calories 167 calories
Step-by-step
- Combine all of the meatball ingredients in a large bowl.
- Mix thoroughly and form into 18 meatballs (about 2 inches in diameter.)
- Place the meatballs on a parchment-lined sheet pan and bake at 400 degrees (F) for 20 minutes.
- While the meatballs are baking, heat the oil in a medium saucepan, then add the onions, garlic and peppers.
- Cook over medium heat until soft, but not browned - about 5 minutes.
- Add the tomatoes, vinegar, and all of the spices and stir until well combined - cook on medium heat for 15 minutes.
- When the meatballs are done, add them to the sauce and cover.
- Simmer the meatballs in the sauce on very low heat for an hour (or longer) for best results.
- Add a few tablespoons of water if necessary during cooking, so the sauce doesn't reduce too much and burn the bottom of the pan.
- Serve three meatballs with about 1 Tbsp of sauce.
Deep crimson sauce coating spiced beef yields a sharp interplay of sweet vinegar, pungent garlic, and fiery chile paste. Ground chuck provides sufficient intramuscular fat to keep the mixture tender at high heat, while almond flour absorbs excess moisture without introducing gluten proteins that can toughen the texture. When incorporating ground chuck, mix gently to avoid overworking the proteins, which results in a dense, sausage-like density rather than a tender crumb. Form uniform two-inch spheres so they cook evenly on a parchment-lined sheet pan at 400 degrees Fahrenheit for 20 minutes.
Substitutions alter the final chemistry significantly. Swapping almond flour for coconut flour requires reducing the quantity by half, as coconut flour absorbs vastly more liquid and will dry out the meatball matrix. Ground lamb can replace half of the beef for a more robust flavor profile, though additional drainage of rendered fat may be necessary during the initial bake. For the sauce, white vinegar provides a sharp acidity that cuts through the rich beef fat; substituting apple cider vinegar introduces a fruitier note that alters the balance of the sweetener.
Allowing the sauce to simmer on very low heat for an hour concentrates the tomatoes and softens the onions, garlic, and peppers without scorching the sugars. Scorching occurs rapidly if the heat is too high or if water is not added incrementally during long simmering phases to counteract evaporation.
