Moroccan Meatballs with Caramelized Onion Yogurt
  • 1 lb. ground beef
  • ½ cup pumpkin, carrot, or butternut squash puree or grated zucchini (optional)
  • Zest of 1 orange
  • ¾ tsp. ground cumin
  • ½ tsp. salt
  • heaping ¼ tsp. ground ginger
  • heaping ¼ tsp. ground cinnamon
  • ¼ tsp. pepper
  • 2 garlic cloves, minced
  • 1 egg
  • 1 Tbs. coconut flour
  • About 2 Tbs. olive oil
Caramelized Onions
  • 6 onions
  • 3 Tbs. olive oil
  • ½ tsp. salt
Yogurt Sauce
  • 1 cup caramelized onions
  • ½ cup yogurt 
  • 1 tsp. lemon juice
  • salt, to taste
  1. First, make the caramelized onions. Slice the onion in ¼ inch slices and toss the onions, salt, and olive oil in a slow cooker. Cook on low for 10-12 hours. You may want to do this the night before. Set aside 1 cup of the caramelized onions and refridgerate; you can freeze the remaining 2 cups for about 6 months.
  2. To make the meatballs, mix all the meatball ingredients--except the olive oil-- together. Form into 8 balls and brown in the olive oil. Cook through. While they are cooking, mix together the yogurt, lemon juice, salt, and reserved (and cold, from being in the fridge) caramelized onions. Serve warm meatballs with the chilly sauce.
  3. Makes 8 big meatballs, for 4 servings. They are even better the next day, cold straight from the fridge.
Recipe by Empowered Sustenance at