Moroccan Meatballs in Spicy Sauce

Prep Time: 20 Minutes

Cook Time: 360 Minutes

Ready In: 380 Minutes

Servings: 4

You can make the meatballs in advance and freeze them to save yourself some time. This is from Cooking Light.

Ingredients:

1/2 cup plain breadcrumbs

1/4 cup dried currant

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 lbs lean ground beef

1 large egg white

cooking spray

1/4 cup tomato paste

1 teaspoon fennel seed

1 teaspoon grated orange rind (use rasp)

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1 (28 ounce) can chopped tomatoes

Directions:

1. Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
2. Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
3. Place browned meatballs in a slow cooker, and brown the remaining meatballs.
4. Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
5. Serve over couscous if desired.

By RecipeOfHealth.com