Moroccan Paleo Meatballs with Creamy Dipping Sauce (Whole30, Keto)
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!
Servings: 4 servings
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
You can also grill these meatballs. Preheat the grill to medium high, then grill for 10-15 minutes, while turning every 2-3 minutes until they are cooked through.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 2g | Protein: 23g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 783mg | Potassium: 384mg | Vitamin A: 160IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 3.7mg