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    You are in: Home / Recipes / Moroccan Meatball Stew Recipe
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    Moroccan Meatball Stew

    Moroccan Meatball Stew. Photo by Leggy Peggy

    1/5 Photos of Moroccan Meatball Stew

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    ellie_'s Note:

    This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which I skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the WW flex plan this is about 9 points/serving. Recipe source: Bon Appetit (January 2010)

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    Units: US | Metric

    For the meatballs

    For the stew


    1. 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. I prepared these ahead and put in the fridge.
    2. 2
      To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
    3. 3
      Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
    4. 4
      Stir in broth, tomatoes and raisins.
    5. 5
      Preheat oven to 350 degrees F.
    6. 6
      Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
    7. 7
      Bake for 35-40 minutes.
    8. 8
      Sprinkle with spinach and cover and bake another 5 minutes.
    9. 9
      Stir to mix and remove cinnamon sticks.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on June 23, 2013


      I've been making this recipe from the original source for years and it's really delicious and easy. I never bother with the meatballs, as that's too much work, frankly. I just throw all of the meatball ingredients (omitting the panko and egg) into a pan an brown it. EASY.<br/><br/>This becomes a paleo recipe when you omit the panko! <br/><br/>I use this recipe at home all the time, but also for home made dehydrated backpacking meals. I just carry some raisings separately, and add them at the end of the re-hydration. I'm thinking about running it through the blender after dehydrating it the next time, so that the re-hydration texture will be even better. This is an AMAZING dish in the backcountry when your friends are eating crappy mystery "food" (aka chemicals) from Mountain House meals.

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    • on July 02, 2010


      Excellent stew! Love all the spices and the great combination of flavours. Don't be put off by the long list of ingredients. It really is easy to make. I wore latex gloves to mix the beef and spices by hand and then shape the meatballs. Thanks for posting.

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    • on June 18, 2010


      i loved this .it would be wonnderful served over plain rice i did add saffron,i dont know how much good it did since it was 8.00 spanish saffron , but theres a principle here i did add raisins . it was really good zaar tour 6 ps i dont know were to add swiss cheese ,so i didnt ,i dont think it was missing it lol dee

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    Read All Reviews (6)


    Nutritional Facts for Moroccan Meatball Stew

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 395.9
    Calories from Fat 195
    Total Fat 21.6 g
    Saturated Fat 7.4 g
    Cholesterol 113.0 mg
    Sodium 858.1 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 4.1 g
    Sugars 10.0 g
    Protein 27.3 g

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