Cooking Light Crock Pot Day 3 - Moroccan Meatballs in Spicy Tomato Sauce

These meatballs were a great way to continue my week of Crock Pot dinners. Dave is doing Weight Watchers too (to trim up a bit for race season) and it's hilarious to make 6 servings of something only to have me eat one and Dave eat five. These were a big hit. Although the recipe didn't specify, I used whole wheat Israeli couscous. Awesome.

Moroccan Meatballs in Spicy Tomato Sauce

myrecipes.com

INGREDIENTS

• • 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)

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INSTRUCTIONS

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.

• YIELD

   6 servings (serving size: 5 meatballs, 1 cup sauce, and 1/2 cup couscous) WW points = 4 per serving

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