Moroccan Meatball Stew

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)

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• For the meatballs

• 1 1⁄2 lbs ground beef
• 1  onion, chopped
• 1⁄3 cup panko breadcrumbs
• 1⁄4 cup cilantro, chopped
• 1  egg, beaten
• 2  garlic cloves, minced
• 1  teaspoon turmeric
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground ginger

• For the stew

• 1  tablespoon olive oil
• 2  onions, chopped
• 4  garlic cloves, minced
• 2  cinnamon sticks
• 1  teaspoon turmeric
• 1⁄8 teaspoon saffron thread, crumbled (I skipped the saffron)
• 1 (14 1/2ounce) can beef broth
• 1 (14 1/2ounce) can tomatoes, diced
• 1⁄4 cup golden raisin
• 2  cups carrots, sliced into 1/2-inch pieces cut on the diagonal
• 1⁄4 cup cilantro, chopped
• 1 (5 ounce) package  spinach leaves

Directions

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. To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
3. Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
4. Stir in broth, tomatoes and raisins.
5. Preheat oven to 350 degrees F.
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. Bake for 35-40 minutes.
8. Sprinkle with spinach and cover and bake another 5 minutes.
9. Stir to mix and remove cinnamon sticks.