Moroccan Meatballs in Spicy Tomato Sauce

Ingredients

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. 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. 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.