Moroccan Meatballs in Spicy Sauce

Made This Recipe? Add Your Photo

Total Time
6hrs 20mins
Prep
20 mins
Cook
6 hrs

You can make the meatballs in advance and freeze them to save yourself some time. This is from Cooking Light.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
  2. Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
  3. Place browned meatballs in a slow cooker, and brown the remaining meatballs.
  4. Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
  5. Serve over couscous if desired.
Most Helpful

5 5

this is GOOD. didnt use currant but the rest is great

4 5

This looks like an ordinary dish but the flavoring gives it a pleasantly surprising bit of interest. I had only 1# of meat and no currants (not even raisins, somehow!), but used the same amount of the spices and thought the flavor was just right--this made I think 22 meatballs. I did not have the orange rind for the sauce. I do not have a crockpot: I browned the meatballs in a large skillet and then poured the sauce over and let it simmer. I actually then put it in the fridge for a day or two and then re-simmered for a while before serving. The meatballs were sturdy enough not to fall apart but did not dry out or get chewy. I added some sliced carrot to the sauce and served it over barley couscous. It was very filling, very warming, and decent from a health perspective as well.