Busy day. Started to prepare meal and realized that I was missing main ingredient! What now? Scrambled around looking; what was in the fridge? Left overs from last night (broccoli, cheese & bacon salad/corn on the cob); I can make a garden salad but what about the meat? I must have meat! Dinner for my hubby is not complete without meat...
Check the freezer; Instant Relief!
Moroccan Meatballs in Spicy Tomato Sauce
Took it out of the freezer; only 10 mins to cook in microwave. Do not have the words to describe the aroma! And truly, you want to savour every mouthful of the meatballs, sauce & couscous.
Cheers
Moroccan Meatballs in Spicy
Tomato Sauce
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)
Preparation
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.
Courtesy of Cooking Light
http://www.myrecipes.com/recipe/moroccan-meatballs-tomato-sauce-50400000124206/
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