Moroccan Meatball Stew

Recipe courtesy of raesue

Ingredients:

• ½ lb lean ground beef (10% or less fat)
• ½ lb lean ground veal
• 2 Tbsp minced cilantro
• 2 ½ tsp paprika
• 2 tsp ground cumin
• 1 tsp salt
• ¼ tsp ground pepper
• 1 tsp olive oil
• 1 onion finely chopped
• 1 garlic clove, minced
• 1 ripe tomato, seeded and chopped
• ½ (6-oz) can tomato paste
• ¾ cup water
• 1 tbsp chopped parsley, for garnish

Directions:

1. Combine beef, veal, 1 Tbsp of the cilantro, 1 ½ tsp paprika, 1 tsp cumin, ½ tsp salt, 1/8 tsp of pepper in a large bowl.  Mix, shape into 24 one inch balls
2. Heat a large nonstick skillet.  Swirl in the oil, then add the onion and garlic.  Saute until softened, 3-5 minutes.  Stir in the tomato paste, water, remaining 1 Tbsp cilantro, 1 tsp paprika, 1 tsp cumin, ½ tsp salt, 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).  Garnish with parsley just before serving

Per serving:  4 WW points (6 meatballs and ¼ of the sauce)