spicy moroccan meatballs with couscous

Ingredients:

Meatballs

• 1/2 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1 1/2 lbs lean ground beef
• 1 large egg white
  

Sauce

• 1 whole red pepper
• 1 (28 ounce) can whole tomatoes (drained)
• 1/4 cup tomato paste
• 1 teaspoon fennel seed
• 1 teaspoon grated orange rind (fresh)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon  ground cinnamon
• 1/4 teaspoon salt 
• 1/4 teaspoon red pepper flakes 

Directions:

Preheat oven to 375 degrees. 

Combine the first 9 ingredients in a large bowl. Shape into meatballs.

Place on a baking sheet and bake the meatballs for 12 minutes. 

Chop the red pepper and place in a food processor to dice. Then add the whole tomatoes and dice. Finally, add the reminder of the ingredients, blend quickly and transfer to a dutch oven or stock pot on the stove on medium heat.

Place baked meatballs into the pot with the tomato sauce and let simmer for 30 minutes to get saturated in the sauce.

Serve over couscous if desired.

Adapted from Cooking Light.