Slow Cooker Moroccan Meatballs

For the Sauce

• 2 x 15 oz canned diced tomatoes
• 1 cup beef stock
• 2 -3 medium stalks celery, finely chopped
• 1/2 yellow onion, finely chopped
• 1 large carrot, finely chopped
• 2 teaspoons sweet paprika
• 1 teaspoon minced garlic
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon imitation saffron (can use real saffron)
• Kosher salt and black pepper, to taste

For the Meatballs

• 1 lb. ground beef
• 1/2-1 cup bread crumbs
• 1 egg
• 1/2 yellow onion, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Kosher salt and black pepper, to taste

Preparation

1. Pour tomatoes, beef stock, and chopped vegetables into the slow cooker. Stir to combine.
2. Add remaining sauce ingredients, then stir thoroughly. Set cooking temperature to low.
3. While sauce is heating in the slow cooker, place ground beef into a mixing bowl.
4. Add remaining ingredients then stir together, until mixture is combined thoroughly.
5. Wet hands (to help from sticking) and shape meatballs, about the size of a golf ball. When all is used, place meatballs carefully into the sauce and sprinkle with salt and pepper.
6. Cook meatballs as sauce at a low temperature for a minimum 5 - 6 hours, stirring occasionally. Serve with rice, couscous, or mashed potato. Garnish with freshly chopped parsley