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.
Ingredients
- 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
Instructions
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Sauté the onions in oil in a saucepan until clear. Then add in the tomatoes.
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Spice with all the spices and cook the tomatoes until fully disintigrated.
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Lower flame and cover and cook for 20 minutes. Stir sparingly.
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Cook the sauce with whichever meatballs you use for 40 minutes on low and covered. This will fully infuse the meatballs with the sauce.
Recipe Notes
