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Byline: Carol Mighton Haddix
Normally, I would make my own meatballs. But time is short during the week and sometimes, you just gotta take a shortcut. I had never had packaged, frozen meatballs before one family get-together last holiday season, when a sister-who-shall-remain-nameless bought a couple of bags of them, then jazzed them up with a sweet and sour sauce. Not bad!
Taking her cue, I came up with this quick stew one night after work. Using a few Moroccan spices, I turned the plain meatballs into something more unusual, then teamed them with even faster-cooking couscous. Shortcuts may be worth taking more often.
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Moroccan-style meatball stew with couscous
Cracked olives and tomato salad
Pita bread