Moroccan Meatball Stew

Name: Moroccan Meatball Stew
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 lb ground beef; 1 onion; 0.333 cup panko breadcrumbs; 0.25 cup cilantro; 1 egg; 2 garlic cloves; 1 tsp turmeric; 0.5 tsp cayenne pepper; 0.5 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.5 tsp pepper; 0.5 tsp kosher salt; 0.25 tsp ground ginger; 1 tbsp olive oil; 2 onions; 4 garlic cloves; 2 cinnamon sticks; 1 tsp turmeric; 0.125 tsp saffron thread; 1 can beef broth (14 1/2 ounce); 1 can tomatoes (14 1/2 ounce); 0.25 cup golden raisin; 2 cup carrots; 0.25 cup cilantro; 1 package spinach leaves (5 ounce)

A stew of beef, panko breadcrumbs and tomatoes, seasoned with turmeric and cayenne and baked in the oven. Finish with spinach.

1 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet.
2
To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
15 min
3
Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
2 min
4
Stir in broth, tomatoes and raisins. Preheat oven to 350 degrees F. Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
5
Bake for 35-40 minutes. Sprinkle with spinach and cover and bake another 5 minutes. Stir to mix and remove cinnamon sticks.