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- Cook Time
- Prep Time
- 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
- Calories: 381
- Carbohydrate Content: 38 g
- Cholesterol Content: 60 mg
- Fat Content: 12 g
- Fiber Content: 4 g
- Protein Content: 30 g
- Saturated Fat Content: 2 g
- Sodium Content: 220 mg
- Sugar Content: 10 g
- Polyunsaturated Fat Content: 2 g