Moroccan Meatballs + Green Beans w/ Cauliflower Rice

Serves: 4

To make the cauliflower rice, first cut the cauliflower into large pieces. Remove the leaves. Make sure it is dry. 

In batches place cauliflower into your food processor and pulse until you have a rice-like consistency. Don’t over pulse it. 

Heat some olive oil in a large frying pan over medium heat. Cook cauliflower in batches, seasoning with some sea salt and pepper and lemon juice. Transfer cauliflower rice to a bowl and set aside. 

To make the meatballs place half the chopped onion, mince, handful of parsley, egg, 2 Tbsp paprika oil, breadcrumbs and sea salt and pepper, and combine with a fork or your hands. Don’t overmix it. 

Roll the mixture into around 14 balls and then place them on a plate. 

Heat 2 Tbsp of paprika oil in a large frying pan over medium heat. Add meatballs and cook turning occasionally for around 6 minutes until they are golden. Transfer to a plate and set aside. 

Sauté remaining onion and garlic in your frying pan until translucent.

Add Zee’s Shakshuka sauce and green beans and stir to combine. 

Return the meatballs to the frying pan and toss so they are well coated with sauce. Cook with the lid on for 10 minutes, until meatballs and beans are cooked through.  

Serve meatballs topped with parsley and diced preserved lemon, with cauliflower rice.