Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: 5 meatballs, 1 cup sauce, and 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

312 calories; fat 6g; saturated fat 2.2g; mono fat 2.2g; poly fat 0.9g; protein 28.7g; carbohydrates 37.8g; fiber 4.2g; cholesterol 60mg; iron 4.6mg; sodium 696mg; calcium 85mg.
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