Ingredients for Moroccan Meatballs In Spicy Sauce
- Plain Breadcrumbs
- Dried Currant
- Onion
- Salt
- 1 tsp ground cumin
- Dried Oregano
- Ground Cinnamon
- Lean Ground Beef
- Egg White
- Cooking Spray
- 2 tbsp tomato paste
- Fennel Seed
- Orange Rind
- Ground Red Pepper
- Chopped Tomatoes
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How to Make Moroccan Meatballs In Spicy Sauce
- In a large bowl, combine 1 lb ground lamb, 1/2 cup chopped onion, 1/4 cup chopped cilantro, 2 cloves garlic (minced), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (or more, to taste), and 1/2 cup breadcrumbs.
- Gently shape the mixture into 30 meatballs (approximately 1 inch in diameter).
- Heat a large nonstick skillet over medium-high heat. Coat with cooking spray.
- Add half of the meatballs to the skillet and cook for 3 minutes per side, or until browned, stirring frequently. Set aside.
- Repeat with the remaining meatballs.
- In a slow cooker, combine 2 tbsp tomato paste, 1 (28 ounce) can crushed tomatoes, 1 cup chicken broth, 1/4 cup chopped dried apricots, 1/4 cup raisins, 1 tbsp lemon juice, 1 tsp ground ginger, and 1/2 tsp cinnamon.
- Add the browned meatballs to the slow cooker.
- Cover and cook on low for 6 hours, or until the meatballs are cooked through and the sauce has thickened.
- Serve the Moroccan meatballs over couscous or your favorite grain. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
39g
Fat
24g
Carbs
6g
