Moroccan Meatball Stew
Source of Recipe
Weight Watchers "Simply Delicious" Cookbook
Recipe Introduction
This recipe was simply awesome. I wa a little hesitant ... it just seemed so exotic ... but it will now be one of my favorites. A "little" labor intensive just because it takes time to roll the meatballs, but well-worth the extra effort. 4 pts per serving; makes 4 servings
List of Ingredients
1/2 lb. ground beef (10% or less fat)
1/2 lb. lean ground veal
2 T. minced cilantro, divided
2-1/2 tsp. paprika
2 tsp. ground cumin
1 tsp. salt
1/4 tsp. freshly ground pepper
1 tsp. olive oil
1 onion, finely chopped
1 garlic clove, minced
1 ripe tomato, seeded and chopped
1/2 (6-oz) can tomato paste
3/4 cup water
1 T. chopped parsley (optional for garnish)Recipe
1. Combine the beef, veal, one tablespoon of the cilantro, 1-1/2 tsp. paprika, 1 tsp. cumin, 1/2 tsp. salt, and 1/8 tsp. pepper in a large bowl. Shape into 24 (1-inch) balls.
2. Heat a large non-stick skillet. Swirl in the oil, then add the onion and garlic. Saute until softened, 3-5 minutes. Stir in the tomato, tomato paste, water, the remaining 1 tablespoon cilantro, 1 tsp. paprika, 1 tsp. cumin, 1/2 tsp. salt, and 1/8 tsp pepper ; bring to a boil. Add the meatballs, reduce the heat, and simmer, covered, until the meatballs are cooked and the sauce thickens, 30-45 minutes. If desired, garnish with parsley just before serving.
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