Oxmoor House
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.

How to Make It

Step 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.

Step 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.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

ABailey3016's Review

February 04, 2014
This was so good. The flavors are similar to Indian food which I love. I added a little more ground red pepper to kick up the heat a bit but otherwise made exactly as written. I would rate this 10 stars if I could. If you like Indian food, then you will love this.

jmadeline's Review

August 10, 2013
The dish was good, but it didn't really work for me. I can see how some people may enjoy this dish... but the flavors just didn't go well for me. It was too sweet for my liking (making because I used cherry tomatoes instead of canned tomatoes). I feel that the next time I make this, I will omit the dried currants or anything to give it a sweeter taste... I guess I was hoping this would be more savory than sweet. But, it's still a good dish nonetheless. I also didn't use a slow cooker, but I simmered the dish on low-medium heat for about an hour.

Chrrristine's Review

March 21, 2013
I have to say this is a favorite in our house. Love the favors and the sauce is great with middle eastern flatbread as well. I agree about the fennel-- it's an acquired taste! But the currants really make it, in my opinion. When I tone down the red pepper, the kids love it too.

JLawshe's Review

November 29, 2012
This recipe has now become a staple in our house (with a few modifications). We use Quinoa instead of Cous Cous because we prefer the nutty flavor of Quinoa. I also omit the fennel because I find it to overpower the other wonderful flavors in the sauce. I use raisins instead of currants because it was what I had on hand. Finally, I recommend caramelizing the onions before mixing them into the meat to mellow out the onion flavor.

Izalea's Review

November 19, 2012
I was excited to try this dish as I love trying dishes from different cultures. However the result was disappointing. I will admit I used mixed ground game meat for the meatballs, but everything else was the same as the recipe. The meatballs had kind of a bitter taste which was unpleasant. The tomato sauce just didn't seem to 'work' either, taste wise - the combination of flavors was very odd. We're struggling to get through the leftovers - so sadly I will probably end up throwing the remains out. Definitely not going to make again.