Categories: beef
Ingredients
- 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
- 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)
Directions
-
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.