Moroccan Meatballs

• 1 cup brewed MAXWELL HOUSE Coffee, cooled Walgreens $6.99 thru 02/06
• 2 Tbsp. honey
• 1-1/2 tsp. potato starch
• 2 lb. ground beef
• 2 cloves garlic, minced
• 2 tsp. salt
• 2 tsp. paprika
• 1-1/2 tsp. ground cumin
• 1/2 tsp. ground allspice
• 1 small onion, thinly sliced

1. Combine coffee, honey and potato starch; set aside.
2. Mix meat, garlic, salt, paprika, cumin and allspice until well blended.
3. Shape into 24 meatballs.
4. Cook in large nonstick skillet on medium heat 10 min.
5. or until browned on all sides, stirring occasionally.
6. Increase heat to medium-high.
7. Add onions and coffee mixture to skillet; stir until meatballs are evenly coated.
8. Bring just to boil.
9. Reduce heat to medium; simmer 10 min.
10. or until meatballs are cooked through (160F) and sauce is thickened, stirring occasionally.

coffee, honey, potato starch, ground beef, garlic, salt, paprika, ground cumin, ground allspice, onion

Taken from www.kraftrecipes.com/recipes/moroccan-meatballs-90716.aspx (may not work)