Parents – September 2019

Lamb Meatballs

in Harissa

Tomato Sauce

Stir together 4 cups

marinara sauce and

1 tsp. harissa paste in

a 6-qt. slow cooker.

In a large bowl, combine

1 lb. ground lamb, 1 lb.

lean ground beef,

1 egg, 1 1/2 tsp. each garlic

powder, ground cumin,

black pepper, coriander,

and paprika, and 1/4 tsp.

kosher salt. Form

2-in.-diameter meatballs

(about 20) and nestle

them in the sauce (be

careful not to mash

them). Cook 2 1/2 hours on

high or 5 hours on low,

or until the meatballs are

no longer pink in the

center and reach 165°F

when tested with an

instant-read thermometer.

Spoon half of the

meatballs and sauce

into bowls; garnish with

chopped fresh mint

and plain Greek yogurt,

if desired.

NUTRITION PER SERVING

(8 servings) 330 calories;

23g protein; 21g fat (8g sat.

fat); 11g carbs; 3g fiber;

6g sugar; 4mg iron; 66mg

calcium; 674mg sodium

EAT IT AGAIN!

After dinner, transfer

the remaining meatballs

and sauce to a

storage container. Cool,

then refrigerate

for up to 3 days or freeze

for up to 3 months.

Reheat straight

from the fridge on the

stovetop or in

the microwave. If frozen,

defrost overnight in

the fridge, then

heat on the stovetop or

in the microwave.

Serve these saucy,

Moroccan-ish

meatballs with pita

bread or on

top of couscous or

zucchini noodles.

Make It a Meal

NAPKINS: MINTED.

PARENTS 136 SEPTEMBER 2019

LIFEÑFood