Recipe: Spicy Moroccan-Style Meatballs

Posted by on January 28, 2014

Spicy Moroccan-Style Meatballs

Crockpot meatballs are a party favorite of ours, especially on game day. Who doesn’t love those sweet savory bites, all smothered in sauce? For this dish, we’ve put a slightly exotic spin on that standard party dish, adding some Middle Eastern spices and our fiery “Cat in Heat” sauce (and its smoky and spicy blend of roasted tomatoes, chipotles and ghost peppers) to the mix. The result is super easy to make and remarkably flavorful. Serve it right out of the crockpot at parties or tailgates, or spoon it over rice or couscous for a hearty main course. If doing the latter, be sure to have some bread on hand to sop up all that delicious sauce.

Here’s what we did:

Ingredients:

1/4 cup ketchup
½ teaspoon ground fennel
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
½ teaspoon ground coriander
1 tsp salt
1-2 tablespoons Fat Cat “Cat in Heat” sauce (depending on desired heat level)
2 14 oz. cans of fire roasted tomatoes
2 lbs frozen meatballs (regular style or Swedish-style, not Italian-Style)

Instructions:

Place all ingredients except the meatballs and Fat Cat “Cat in Heat” sauce in a blender or food processor and blend until smooth.

Blend in one tablespoon of Fat Cat “Cat in Heat” sauce into the mixture and taste for spice-level. Add another tablespoon to the mixture if more spice is desired.

Pour mixture into a slow cooker, add meatballs, stir to coat evenly, cover and set cooker to low for 6 hours. (Alternately, you can place everything in a heavy-bottomed pot and set it to simmer on your range for 90 min.)

Note: Add another tablespoon of Fat Cat “Cat in Heat” at the end of the cooking process to add even more spice.

A vegetarian or vegan version of this can be made by substituting meatless meatballs for the regular meatballs.