In the heart of a bustling city, Nadia, known among her friends for her culinary adventures, embarked on a quest to bring the flavors of Morocco to her keto-friendly kitchen. Her latest experiment was the Completely Keto Moroccan Meatball Sauce, a rich, aromatic concoction designed to complement her specially crafted keto meatballs.
On a warm Friday evening, she unveiled her creation at a dinner party, serving the sauce over a bed of cauliflower rice, garnished with fresh cilantro. The sauce, with its blend of cumin, paprika, basil, and oregano, enveloped the room in a warm, inviting aroma.
As the night progressed, and her guests relished each bite, a mysterious melody drifted through the open window. Intrigued, everyone stepped onto the balcony to discover a small band of street musicians, their music adding an authentic touch to the Moroccan-themed dinner.
The evening ended with Nadia’s guests dancing under the stars, the Moroccan Meatball Sauce not just a dish, but the catalyst for an unexpected cultural immersion, right there on her balcony.
Completely Keto Moroccan Meatball Sauce (SK)
- 4 large onions halved and sliced thin
- 6 tomatoes sliced
- 1/4 tsp Pink Himalayan Salt
- 1/4 tsp black pepper
- 1 Tbsp cumin
- 1/2 Tbsp paprika
- 1/2 tsp basil
- 1/2 tsp oregano
Sauté the onions in oil in a saucepan until clear. Then add in the tomatoes.
Spice with all the spices and cook the tomatoes until fully disintigrated.
Lower flame and cover and cook for 20 minutes. Stir sparingly.
Cook the sauce with whichever meatballs you use for 40 minutes on low and covered. This will fully infuse the meatballs with the sauce.