Moroccan meatballs from Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan

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Accompaniments: Mashed cauliflower; Cumin-roasted carrots; Cauliflower rice pilaf; Roasted spaghetti squash; Zucchini noodles aglio et olio

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • rmardel on July 30, 2022

    These are best if they have been allowed to rest overnight, at which point they are excellent. Immediately after cooking, the sauce is fabulously rich and flavorful but the meatballs are rather bland and firm. After resting the flavors meld, and the meatballs absorb liquid and flavor from the sauce. I would make them the day before, then reheat them gently in the sauce before serving. That said, I used olive oil rather than coconut oil and more parsley than the recipe recommends, half a bunch in the meatballs, and another half bunch in the sauce. I sauté the parsley in olive oil, adding it after the onions and before the remaining ingredients. Sautéed parsley has a wonderful rich flavor. The meatballs also benefit from the addition of some fresh oregano and mint, and would probably work with a variety of herbs depending on what was available.

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