Tuesday, February 9, 2010

Moroccan Meatballs in Spicy Tomato Sauce

Mom just fixed this for us and it was soooo good. I plan to sneak into the kitchen late tonight and eat some more!

Moroccan Meatballs
in Spicy Tomato Sauce

Sweet and savory 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.
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
mix 11/2 pounds lean ground beef
1 large egg white
sth- Cooking spray
loaf SAUCE:
d of 1/4 cup tomato paste
ker. 1 teaspoon fennel seeds
leat 1 teaspoon grated orange rind
me- 1/2 teaspoon ground cumin
loaf V4 teaspoon ground cinnamon
o 6 1/4 teaspoon salt
1/4 teaspoon ground red pepper
'6.1g; 1 (28-ounce) can whole tomatoes, coarsely
chopped
REMAINING INGREDIENTS:
3 cups hot cooked couscous
Chopped fresh parsley (optional)
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. Coat pan with cooking spray. Add half of
meatballs to pan; cook 3 minutes or until browned,
stirring frequently. Place browned meatballs in an
electric slow cooker. Coat pan with cooking spray;
repeat procedure with remaining 15 meatballs_
2. To prepare sauce, combine tomato paste and next
7 ingredients. Add to slow cooker; stir gently to
coat. Cover and cook on LOW 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).

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