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Moroccan Meatballs with Curry Sauce - trumacro Nutrition

This recipe has such an amazing combination of flavors, you’ll come back to it time and time again. It’s already keto-friendly, but you can increase the fat content even more by making the meatballs with lamb instead of beef.

Dietitian Fun Fact: Cinnamon has been shown to have some blood glucose lowering effects when administered in conjunction with other treatment modalities, including diet and lifestyle. The small amount used in this recipe isn’t enough to have hypoglycemic effects, but when it comes to the concept of food as medicine, cinnamon should be on your list!

  • CALORIES -- 634
  • FAT -- 54G (77%)
  • PROTEIN -- 25G (15.5%)
  • CARBOHYDRATES -- 12G (7.5%)
  • NET CARBOHYDRATES -- 12G
  • FIBER -- 0G
  • SUGAR ALCOHOL -- 0G

Moroccan Keto Meatballs with Curry Sauce

These simple, 6-ingredient keto meatballs include grass-fed ground beef, Moroccan spices, salt, and cilantro, plus a bonus low carb coconut curry recipe with lime cilantro “couscous.” 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Keto Meatballs
Servings: 4
Calories: 634kcal
Author: Molly Devine, RD

Ingredients

  • 1 pound grass-fed ground beef
  • 1 teaspoon cinnamon
  • 1 teaspoon Garam Masala spice blend
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • cups chopped cilantro leaves (divided)
  • 3 tablespoons coconut oil (divided)
  • 4 cloves garlic (minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 (13-5 ounce) can coconut milk (full-fat)
  • 1 tablespoon red curry paste
  • 4 cups cauliflower (finely riced (processed from fresh florets))
  • Juice and zest of 2 limes (divided)
  • Kosher salt and ground pepper (to taste)

Instructions

  • Place ground meat, cinnamon, Garam Masala, garlic powder, olive oil, 1/2 cup chopped cilantro, and 1/4 teaspoon salt in a large bowl. Combine well with a fork or your hands. Roll into 12 meatballs, about 1.5 inches in diameter.
  • Heat 1 tablespoon coconut oil in a cast iron skillet over medium-high heat. Add meatballs and brown on all sides, about 4-5 minutes. Remove meatballs from skillet and keep warm. 
  • Reduce heat to medium-low and deglaze skillet, scraping browned bits of meat from the bottom. Add ginger and garlic and sauté 1-2 minutes. Add coconut milk, curry paste, juice and zest of 1 lime, whisking to combine well.
  • Bring to a simmer and return meatballs to skillet. Reduce heat to low, cover, and cook until meatballs are cooked through and flavors develop, about 20 minutes. Season to taste.  Start Timer
  • While meatballs cook, prepare "couscous." Using a food processor, pulse fresh cauliflower florets until finely minced, while being careful to not over-process and make mushy.
  • Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat. Sauté riced cauliflower, stirring frequently, but making sure not to overcook, about 4-5 minutes. Remove from heat and toss with remaining zest and lime juice, 1/2 teaspoon salt, ground pepper, and remaining cilantro.
  • To serve, top 1 cup of cauliflower "couscous" with 3 meatballs and ⅓ cup of the coconut curry sauce.

Nutrition

Nutrition Facts
Moroccan Keto Meatballs with Curry Sauce
Amount Per Serving
Calories 634 Calories from Fat 486
% Daily Value*
Fat 54g83%
Carbohydrates 12g4%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.

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