Moroccan Meatballs

Step 1

Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).

Step 2

Add all sauce ingredients to the slow cooker. Stir to combine.

Step 3

In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.

Step 4

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.)

Step 5

Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.

Step 6

Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Step 7

Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.

Step 8

Add the remaining sauce ingredients and stir to combine.

Step 9

In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.

Step 10

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.)

Step 11

Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.

Step 12

Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.