Moroccan Meatball Stew

Recipe by ellie_
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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