MAKES: 4 servings (12 meatballs)
PREPARATION TIME: 20 minutes
COOKING TIME: 40 minutes
There’s only one way to make this dish of tender, Moroccan-style lamb meatballs better than it already is: finish it by poaching eggs right in its savory, olive-spiked sauce, as with Green Shakshuka.
Ingredients
MEATBALLS:
14.1 ounces (400 g) ground lamb
2 tablespoons (16 g/0.6 oz) coconut flour or 1/2 cup (50 g/1.8 oz) almond flour
1 large egg
1 clove garlic, minced
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon (4 g/0.2 oz) freshly chopped parsley
1 tablespoon (4 g/0.2 oz) freshly chopped cilantro
TAGINE:
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion, chopped
1 clove garlic, minced
1 large (240 g/8.5 oz) tomato, diced (or use canned diced tomatoes)
1/2 cup (120 ml) water
1 medium (250 g/8.8 oz) eggplant, cut into 1/2-inch (1-cm) pieces
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons (8 g/0.3 oz) freshly chopped parsley, divided
2 tablespoons (8 g/0.3 oz) freshly chopped cilantro, divided
16 whole (48 g/1.7 oz) green pitted olives
4 large eggs
Suggested side: cauli-rice (shown here)
Instructions
In a bowl, mix the lamb, coconut flour, egg, garlic, paprika, cumin, cinnamon, parsley, and cilantro. Using your hands, create 12 medium-size meatballs (about 40 g/1.4 oz each).
Grease a large skillet or casserole dish with the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, or until lightly browned. Add the garlic, tomatoes, water, eggplant, paprika, cumin, cinnamon, parsley, and cilantro (reserve some herbs for garnish). Mix until well combined. Add the meatballs and green olives, and bring to a boil. Cover with a lid and simmer over medium-low heat for 15 to 20 minutes.
Remove the lid and use a spoon to make 4 wells. Crack the eggs into the wells, cover with a lid, and cook for another 8 to 10 minutes, or until the egg whites are set and the egg yolks still runny. Serve with plain or flavored cauli-rice. To store, let it cool, and refrigerate for up to 4 days.
TIP: Using a tagine dish? Preheat the oven to 350°F (175°C, or gas mark 4). Prepare the sauce and pour it into the tagine dish. Add the meatballs and olives, cover with a lid, and bake for 25 to 30 minutes. Crack in the eggs and bake for another 10 minutes, or until the egg whites are set.
NUTRITION FACTS PER SERVING:
Total carbs: 11.2 g / Fiber: 4.6 g / Net carbs: 6.6 g / Protein: 27.5 g / Fat: 37.1 g / Energy: 485 kcal
Macronutrient ratio: Calories from carbs (6%), protein (23%), fat (71%)
