Brittany Sullivan, of Sullivan Farms, loves to cook.  “I cook a lot of pork. And we are fortunate to have a lot of fresh fruits and vegetables right here on the farm.”  She shared this Kaleigh- approved Paleo diet recipe from “Well Fed Cookbook.”

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Moroccan Meatballs
Servings
Ingredients
For the meatballs:
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds ground Sullivan pork
For the sauce:
  • 1 tablespoon coconut oil
  • 2 medium onions diced (about 2 cups)
  • 2 garlic cloves crushed (about 2 teaspoons)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 medium tomatoes diced (about 2 cups)
  • 1 1/2 cups water
  • 2/3 cup tomato paste
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
Garnish:
  • 1/4 cup roasted pistachios chopped
Servings
Ingredients
For the meatballs:
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds ground Sullivan pork
For the sauce:
  • 1 tablespoon coconut oil
  • 2 medium onions diced (about 2 cups)
  • 2 garlic cloves crushed (about 2 teaspoons)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 medium tomatoes diced (about 2 cups)
  • 1 1/2 cups water
  • 2/3 cup tomato paste
  • 1/2 cup fresh parsley leaves minced (about 2 tablespoons)
Garnish:
  • 1/4 cup roasted pistachios chopped
Instructions
  1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of pork and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
  2. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
  3. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes, covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios.
Recipe Notes

Servings: 6-8 (about 36 meatballs)

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