1 lb extra-lean ground beef (or pork, chicken or turkey)
1/3 cup quick-cooking oats
1 jalapeño chile pepper, seeded and finely chopped, optional
4 tsp peeled and grated ginger, divided
2 egg whites
1/4 tsp coarsely ground black pepper
1/4 tsp sea salt, divided
1 tbsp safflower oil
1/2 cup finely chopped red onion
1 cup diced fresh pineapple
3 tbsp diced dried unsweetened apricots
1 1/2 tbsp balsamic vinegar
3 packets stevia
2 cups cooked whole-wheat couscous
1 oz slivered unsalted almonds or pine nuts, toasted
1/4 cup chopped green onion
2 tbsp chopped fresh cilantro
Prepare meatballs: In a medium bowl, combine beef, oats, jalapeño (if using), 1 tbsp ginger, egg whites, black pepper and 1/8 tsp salt. Scoop out 1 tbsp mixture and shape into a ball; transfer to a large plate. Repeat with remaining beef mixture, making about 24 meatballs. In a large nonstick skillet, heat oil on medium-high. Add meatballs and cook until browned, turning frequently, about 5 minutes.
Mist a 3- to 3½-qt slow cooker with cooking spray. Add red onion to cover bottom, top with meatballs, cover and cook on high for 2 hours or until no longer pink in center.
In a small bowl, combine pineapple, apricots, vinegar, 1/4 cup water, stevia and remaining 1 tsp ginger. Pour over top of meatballs and cook for 15 more minutes.
In a large bowl, toss couscous with almonds and green onion. Divide couscous mixture among plates or bowls. Gently stir meatball mixture and spoon over top of couscous. Sprinkle with remaining 1/8 tsp salt and cilantro.
Serving Size: 6 meatballs with sauce and 1/2 cup couscous mixture