Slow Cooker Moroccan Beef Meatballs that are slow cooked for 6 hours, infused with a spice bomb of cumin, coriander, sweet paprika, cinnamon, ginger, garlic and onion that will melt in your mouth and leave you wanting more.
1tablespoonCoriander/Cilantrofresh and finely chopped
For the Sauce
2teaspoonsGround Cumin
2teaspoonsGround Coriander
2teaspoonsSweet Paprika
1 ½teaspoonsGround Ginger
1teaspoonGround Cinnamon
1teaspoonSea salt
1teaspoonCracked black pepper
1smallBrown Onionfinely diced
2tablespoonsGarlic, crushed
1tablespoonOlive oil
2tablespoonsTomato paste
3cupsTomato Passata/Puree
½cupBeef stock/broth
2tablespoonsMonkfruit sweetener that measures like sugar
To Serve
2cupspearl Cous Cous
Instructions
Prepare Meatball Mixture: In a large mixing bowl, place the breadcrumbs, beef, egg, half the onion, half the garlic, the freshy chopped coriander/cilantro, and ground cumin, ground coriander, sweet paprika, ground ginger and ground cinnamon. Using a large dessert spoon, mix all ingredients so they come together.
Roll Meatballs: Make 18 meatballs from the mixture and as they are rolled, place them in the base of the slow cooker.
Pre Cook sauce: Add the remaining onion and garlic and cook until the onion turn translucent. Add the salt/pepper, tomato paste, passata/puree, sweetener and stock/broth. Stir to combine and heat through.
Add Sauce to Slow Cooker: Pour the sauce over the meatballs in the slow cooker.
Cook: Cook on low for 6 hours.
Serve: Divide into 4 portions and serve each with ½ a cup of cooked pearl Cous Cous. Drizzle with a teaspoon of low fat greek yoghurt.
Notes
To make on the stove top – follow all the same instructions to end of step 3, placing meatballs in a large saucepan, off to the side. In a clean saucepan, make the sauce as per step 4 and 5, then pour sauce over the meatballs in the other saucepan. Cook covered with a lid on low to low-medium heat for 2 hours, checking every 30 minutes.To make in the oven - follow all the same instructions to end of step 3, placing meatballs in a baking try with a lid, off to the side. In a clean saucepan, make the sauce as per step 4 and 5, then pour sauce over the meatballs in the baking dish. Cook covered with a lid at 180 degrees C /360 degree F for 50 minutes