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Moroccan Meatballs in Spicy Tomato Sauce

Oxmoor House
Yield 6 servings (serving size: 5 meatballs, 1 cup sauce, and 1/2 cup couscous)
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 advance and store them in the freezer to save time. The rest of the recipe is best prepared and cooked the same day.

Ingredients

  • Meatballs:
  • 1/2 cup 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
  • 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)

Nutrition Information

  • calories 312
  • caloriesfromfat 0.0 %
  • fat 6 g
  • satfat 2.2 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 28.7 g
  • carbohydrate 37.8 g
  • fiber 4.2 g
  • cholesterol 60 mg
  • iron 4.6 mg
  • sodium 696 mg
  • calcium 85 mg

How to Make It

  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. Add half of meatballs to pan; cook 3 minutes or until browned, stirring frequently. Place browned meatballs in an electric slow cooker. 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 for 6 hours. Serve over couscous. Garnish with parsley, if desired.

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