These Moroccan Paleo Meatballs are made with the most delicious spices and are so easy to make. Don’t forget the creamy dipping sauce that adds a ton of flavor to the dish!
I’ve been traveling so much that I’m just starting to crave home cooked food for every meal. After spending some time Colorado for several days, I’m so excited to come home and get creative in the kitchen again.
Moroccan Paleo Meatballs with Creamy Dipping Sauce Recipe
These Moroccan paleo meatballs were one of the first things I made when I got home and they turned out fantastic. I just love Moroccan flavors and spices and they are just so amazing in meat dishes. I actually prefer ground bison in these paleo meatballs, but you can definitely use ground beef if that’s easier to find!
Don’t Forget the Creamy Dipping Sauce!
If you decide to make these Moroccan paleo meatballs, I highly recommend you make the dipping sauce. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. Plus, it’s so easy to make so it’s a no-brainer. I made extra of the sauce and ended up putting it on everything I ate until it ran out.
Grilling Option
Also, these paleo meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them, but they’ll be really flavorful. It’s a fun recipe to make for a summer bbq!
Moroccan Paleo Meatballs with Creamy Dipping Sauce (Whole30, Keto)
Ingredients
Dipping Sauce
- 1/4 cup paleo mayonnaise
- 3 tbsp almond milk or any dairy-free milk
- Zest and juice from 1/2 lemon
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 tsp freshly chopped cilantro
- 2 tsp freshly chopped parsley
- Sea salt to taste
Moroccan Meatballs
- 1 lb ground bison or beef
- 1 egg
- 1/4 cup packed parsley leaves chopped
- 4 garlic cloves minced
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1/2 tsp ground coriander
- 1/2 tsp chili powder
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly ground black pepper
Instructions
Dipping Sauce
- Mix all ingredients in a small bowl.
- Chill until ready to use.
Moroccan Meatballs
- Preheat oven to 400 degrees F.
- Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
- Form in to 1 1/2 inch balls.
- Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
- Serve dipping sauce on the side, or drizzled on top of the meatballs.
Notes
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I made these last week with ground beef. The flavors in the meatballs were incredible and I absolutely want to try them again. They were amazing with or without the sauce!
I’d like to pick your brain though about keeping the meatballs moist – mine came out a little dry. The ground beef I used was fairly lean (70/30) and I baked them on a rack on top of a baking sheet instead of laying them flat on parchment (not sure if that makes a difference…). I am used to making italian style fried meatballs, which use cheese and milk-soaked bread to maintain moisture. I’d like to find an alternative to those ingredients. Maybe a little more fat? Do you have any suggestions?
So glad you enjoyed it! You can try add a bit of coconut milk to the meatballs to keep the moisture level up. I like to use fatty ground beef, then douse it in the cream sauce and it tastes moist and delicious.
Thank you for the suggestions! I will definitely try adding coconut milk and using a fattier ground beef. I appreciate you taking the time to answer my questions!
I’m making these right now! I ended up using the This Goat went to Morroco seasoning and I subbed tahini for mayo in the sauce!