In a bowl, combine the egg and tomato paste and mix until smooth.
1 egg, 2 tbsp. tomato paste
Add the cilantro, ginger, cumin, garlic, and cinnamon and combine until well blended.
2 tbsp. fresh cilantro, 1 tbsp. fresh ginger, 1 tbsp. ground cumin, 1 clove garlic, A pinch of ground cinnamon
Stir in the ground beef and almond meal, and season to taste with salt and pepper.
⅓ cup almond meal, Sea salt and freshly ground black pepper, 1 lb. ground beef
Roll the mixture with your hands to make small meatballs, about 1-inch in diameter.
In a large skillet, heat 3 tbsp. of coconut oil over a medium heat. Brown the meatballs until golden on all sides and set aside.
4 tbsp. coconut oil
In a large saucepan, heat the clarified butter over a medium heat and sauté the onion and garlic until soft, about 4 minutes.
½ small onion, 2 tbsp. clarified butter, 2 cloves garlic
Add the lemon zest and cook for 1 minute.
Zest from 1 lemon
Add the chicken stock, diced tomatoes, red pepper flakes, and cinnamon, and let simmer for about 7 minutes.
¾ cup chicken stock, 2 cups diced tomatoes, 1 tsp. dried red pepper flakes, A pinch of ground cinnamon
Season the sauce with sea salt and black pepper to taste.
Sea salt and freshly ground black pepper to taste
Transfer the meatballs to the pan with the sauce and let it simmer for 20 minutes. Sprinkle with fresh parsley and serve.
4 tbsp. fresh parsley leaves