Ingredients
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1,1
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2,
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1,2
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1,
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,1
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2
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Directions
Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but youll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy. I hope you love it as much as we do!,,Hey there, Im Heather K. JonesIm a registered dietitian, a wellness coach and the co-author of the WW cookbooks (WW One and Done will be out in October!).,Swap the beef for ground turkey.,Refrigerate for up to 4 days.,Freeze leftovers in a freezer safe container. To thaw, transfer to the refrigerator the night before eating. Heat up on the stove or in the microwave.,Salisbury Steak Meatballs,Turkey Meatball Stroganoff,Chicken Marsala Meatballs,Asian Turkey Meatballs,Italian Turkey Meatballs
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Steps
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1
Done
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Add All Sauce Ingredients to the Slow Cooker Stir to Combine |
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2
Done
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in a Large Bowl, Combine All Meatball Ingredients, Leaving 2 Tablespoons of Cilantro For Garnish. |
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3
Done
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Gently Form Into 20 Small Meatballs. (please Note:form the Meatballs With Gentle Hands, If You Pack Them Tight They Will Get Tough While Cooking.) |
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4
Done
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Place the Meatballs on Top of the Sauce, Cover and Cook Low 4 to 6 Hours or High 2 to 3 Hours. |
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5
Done
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Top With Remaining 2 Tablespoons of Cilantro and Serve Over Brown Rice or Cauliflower Rice, If Desired. |
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6
Done
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Press Saute and Spray the Cooking Insert With Oil, Add the Onions and Saute 3 to 5 Minutes, Until Softened. |
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7
Done
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Add the Remaining Sauce Ingredients and Stir to Combine. |
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8
Done
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in a Large Bowl, Combine All Meatball Ingredients, Leaving 2 Tablespoons of Cilantro For Garnish. |
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9
Done
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Gently Form Into 20 Small Meatballs. (please Note:form the Meatballs With Gentle Hands, If You Pack Them Tight They Will Get Tough While Cooking.) |
