Moroccan Meatballs in Spicy Sauce

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

• Ready In: 6 hrs 20 mins
• Serves: 6
• Yields: 30 meatballs

Ingredients

• Meatballs

• 1⁄2 cup  plain breadcrumbs
• 1⁄4 cup dried currant
• 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 lbs lean ground beef
• 1  large  egg white
•  cooking spray

• Sauce

• 1⁄4 cup tomato paste
• 1  teaspoon fennel seed
• 1  teaspoon  grated  orange rind (use rasp)
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  ground red pepper
• 1 (28 ounce) can chopped tomatoes

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.