Slow Cooker Moroccan Meatballs

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.

Course Dinner

Cuisine Moroccan

Prep Time 15

Cook Time 6

Total Time 6 15

Servings people

Calories 413kcal

Author Kim

Ingredients

For the Meatballs

500 grams beef mince ground beef
¼ cup breadcrumbs wholemeal or panko
1 medium egg
1 tablespoon coriander (fresh and finely chopped) cilantro

For the Sauce

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 teaspoon black pepper
1 small brown onion (diced)
2 tablespoons crushed garlic
1 teaspoon olive oil
2 tablespoons tomato paste
3 cups tomato passata/puree
½ cup beef stock/broth
2 tablespoons monkfruit sweetener

To Serve

2 cups pearl cous cous

Metric - US Customary

Instructions

Prepare Meatball Mixture: In a large mixing bowl, add ¼ cup breadcrumbs, 500 grams beef mince, 1 medium egg, half of 1 small brown onion (diced), half of 2 tablespoons crushed garlic, 1 tablespoon coriander (fresh and finely chopped), and all the spices:
2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons sweet paprika, 1 ½ teaspoons ground ginger, 1 teaspoon ground cinnamon.
Using a large 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 in a separate pot on the stove: Add 1 teaspoon olive oil and the remaining onion and garlic and cook until the onion turns translucent.
Add 1 teaspoon sea salt, 1 teaspoon black pepper, 2 tablespoons tomato paste, 3 cups tomato passata/puree, 2 tablespoons monkfruit sweetener and ½ cup beef stock/broth.
Stir to combine and cook or a minute or two until its *just* starting to get hot. (don't let it boil)
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 2 cups pearl cous cous equally divided. 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

Nutrition