Moroccan Meatballs in Spicy Tomato Sauce

Ingredients

• 28 ounce canned tomatoes whole coarsely chopped canned
• 3 cups couscous hot cooked
• 0.3 cup currants dried
• 0.5 cup dry breadcrumbs dry
• 1 large egg white 
• 1 teaspoon fennel seeds 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1.5 pounds lean ground beef lean
• 0.3 cup onion finely chopped
• 1 teaspoon orange rind grated
• 0.5 teaspoon oregano dried
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup tomato paste 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. To prepare meatballs, combine first 9 ingredients in a bowl; shape meat mixture into 30 meatballs.
2. Heat a large nonstick skillet over medium-high heat.
3. Add half of meatballs to pan; cook 3 minutes or until browned, stirring frequently.
4. Place browned meatballs in an electric slow cooker. Repeat procedure with remaining 15 meatballs.
5. To prepare sauce, combine tomato paste and next 7 ingredients (through tomatoes).
6. Add to slow cooker, stirring gently to coat. Cover and cook on LOW for 6 hours.
7. Serve over couscous.
8. Garnish with parsley, if desired.