Moroccan Meatballs

This recipe is essentially from the Well Fed cookbook by Melissa Joulwan of The Clothes Make the Girl Blog.

Chop a large onion, start to saute it in coconut oil.

Meanwhile, to 1 lb ground lamb, add paprika (lots, smoked!), salt (some), pepper (some), and cumin (more than some).  Mush it all together, and then form into 1 inch or so meatballs.

Add the same spices to the onions, then add dried garlic (sacrilege, I know), a can of fire-roasted tomatoes, and a can of tomato paste.  Add a little bit of water if you think it needs it.

Bring to a boil, then lower the heat, add the meatballs, cover and cook for 40 minutes.  Then uncover and cook for 20 minutes.

Lamb Meatballs, YAY!