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[quote=Anonymous]Mmmm, pot roast.

I love this WW recipe, but I make it with ground chicken because my DH doesn't eat red meat. I know it says "skillet," but I use my Dutch oven instead and the meatballs cook up much more appetizingly.

North African Meatball Stew

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4 Servings

Serving Size: 6 meatballs and about 2/3 cup of sauce

Calories per serving: 217

Fat per serving: 8g

Ingredients

- 1 lb ground lean beef (5% fat or less)
    - 2 T. finely choped fresh cilantro
    - 2 t. ground cumin
    - 1/2 t. salt
    - 1/4 t. black pepper
    - 2 t. olive oil
    - 1 onion, chopped
    - 2 garlic cloves, minced
    - 1 c. diced tomatoes (I used canned)
    - 3/4 c. water
    - 3 T. tomato paste
    - 2 T. lemon juice (I used bottled)
    - 2 T. chopped fresh mint

Instructions

Mix together beef, cilantro, 1 teaspoon of cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in large bowl just until well combined. With damp hands, shape mixture into 24 (1 inch) meatballs.

Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, water, tomato paste, and remaining 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper; bring to boil.

Add meatballs to skillet. Reduce heat and simmer, covered, until meatballs are cooked through and sauce is thickened, about 30 minutes. Stir in lemon juice and sprinkle with mint.
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