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Moroccan Meatball Stew

Moroccan Meatball Stew created by Leggy Peggy

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:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
  • To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
  • Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
  • 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.
  • Bake for 35-40 minutes.
  • Sprinkle with spinach and cover and bake another 5 minutes.
  • Stir to mix and remove cinnamon sticks.
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@ellie_
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@ellie_
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"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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  1. jmcontracting5
    Ate with Couscous with raisins, crasins, almonds and lots of fresh cilantro.
    Reply
  2. jmcontracting5
    Really, I liked it. We'll make it again. Wife liked it. The kids ate it without complaint.
    Reply
  3. lecole54
    Fabulous stew -- and as wonderful as it was the first night, it was infinitely better the second; I think next time I may make it the day before and reheat! A friend to whom I gave some leftovers opined that it was one of the best meals that she'd *ever* eaten; that's saying something, because she's a fine cook in her own right. Definitely a keeper.
    Reply
  4. duetschl
    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.
    Reply
  5. Leggy Peggy
    Moroccan Meatball Stew Created by Leggy Peggy
    Reply
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