Moroccan Meatballs in Spicy Tomato Sauce

By Snoo

Requires a slow cooker

Sweet and Savory seasoned meatballs simmer in an aromatic tomato sauce for a Mediterranean-style dinner. Use kitchen shears to coarsely chop the tomatoes while they are still in the can. You can shape the meatballs in advanced and store them in the freezer to save time. The rest of the recipe is best prepared and cooked the same day.

Serving Size: 5meatballs, 1 cup sauce, and 1/2cup couscous.
Cal 312
Fat 6g
Protein 29g
Carb 38g
Fiber 4g
Sodium 696

Ingredients

• Meatballs:
• 1/2 cup plain dry breadcrumbs
• 1/4 cup dried currants
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1 1/2 pounds lean ground beef
• 1 large egg white
• Cooking Spray
• Sauce:
• 1/4 cup tomato paste
• 1 teaspoon fennel seeds
• 1 teaspoon grated orange rind
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (28-ounce) can whole tomatoes, coarsely chopped
• Remaining Ingredients:
• 3 cups hot cooked couscous
• Chopped fresh parsley (optional)

Preparation

Step 1

1) To prepare meatballs, combine first 9 ingredients in a bowl, shape meat mixture into 30 meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs into pan; Cook 3 minutes or until browned, stirring frequently. Place browned meatballs in an electric slow cooker. Coat pan with cooking spray, repeat procedure with remaining 15 meatballs.

2) To prepare sauce, combine tomato paste and next 7 ingredients (through tomatoes). Add to slow cooker; stirring gently to coat. Cover and cook on LOW 6 hours. Serve over couscous. Garnish with parsley, if desired.