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
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
A marriage of savory and sweet is the hallmark of Moroccan cuisine, and we’ve brought the two taste sensations together with our bite-size meatballs, which boast a perfect blend of warm cumin and cinnamon and crisp mint and coriander.
Fried rice in Thailand is made with cold leftover white jasmine rice, but I prefer the flavor and fiber of short-grain brown rice. The combination of sweet, fresh pineapple, salty fish sauce and spicy chile sauce is typical of Thai dishes.