Ground Beef and Cabbage Casserole, Moroccan Meatballs

Ground Beef and Cabbage Casserole

  • 1 lb. 93% lean ground beef
  • 4 ½ cups coarsely chopped cabbage
  • ½ medium onion, chopped
  • ½ cup uncooked brown rice
  • 1 cup tomato sauce
  • 1 ½ teas. beef bouillon
  • 1 Tbsp. Worcestershire sauce
  • 1 teas. sugar
  • ½ teas. dried dill
  • ¾ cup water
  • Salt and pepper to taste
  • 6 oz. shredded cheddar cheese

In a medium skillet over medium-high heat brown the onions and ground beef until beef is no longer pink. Season with salt and pepper as desired. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with cooking spray. Place the chopped cabbage in the bottom of the pan and sprinkle the rice over the cabbage. Sprinkle the cooked ground beef and onion over the cabbage and rice. In a bowl, mix together the tomato sauce, bouillon, Worcestershire sauce, sugar, dill, and water. Pour this liquid mixture over the ingredients in the baking pan. Cover the baking pan and place it in the preheated oven. Bake for about 1 ¼ hours. Remove baking pan from oven and sprinkle the cheese over the top. Let casserole sit until the cheese melts. Recipe makes 8 servings Estimated WW Smart points 8 per serving.

Moroccan Meatballs

  • 1 lb. 93% lean ground beef
  • ½ cup onion, diced finely
  • 2 teas. sweet paprika
  • 1 ½ teas. cumin
  • ½ teas. cinnamon
  • ¼ teas. hot paprika
  • 2 Tbsp. fresh parsley finely chopped
  • 2 Tbsp. fresh cilantro chopped
  • Salt and pepper to taste

Microwave the onions in a small bowl for about 2 minutes. In a large bowl combine the ground beef, onion, sweet paprika, cumin, cinnamon, hot paprika, parsley, cilantro, and salt and pepper. Form the meat mixture into 20 meatballs and set aside.

Sauce for meatballs

  • 1 medium onion, chopped
  • 2 14 oz. cans diced tomatoes
  • 1 ½ teas. sweet paprika
  • 1 ½ teas. cumin
  • ½ teas. hot paprika
  • ½ cup chopped green olives
  • Salt and pepper to taste

Combine the onion, diced tomatoes, sweet paprika, cumin, hot paprika, green olives and salt and pepper in your slow cooker. Add the meatballs to the sauce. Cover the slow cooker and cook on high for 2 to 3 hours or on low for 4 to 6 hours. You can serve this recipe over rice or over riced cauliflower. Recipe makes 4 servings, 5 meatballs with sauce per serving.Estimated WW Smart points 6 per serving.