MOROCCAN MEATBALL STEW

 

  • Cooking Time: 45
  • Servings: 8
  • Preparation Time: 20

Ingredients

  • Meatballs:
  • 2 lbs. grass-fed ground beef
  • 1 onion, finely chopped
  • 1/3 cup of panko (optional - I left out to be gluten free)
  • 1 egg, beaten
  • 2 cloves of garlic (I used the roasted garlic I had on hand)
  • 1/4 cup cilantro, chopped
  • 1 tsp smoked paprika (You can use regular paprika. I just always used smoked for extra smokey flavor.)
  • 1 tsp tumeric (If you have it. I didn't - must put on the grocery list.)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp kosher salt (I like using Herbs de Provence Fleur de Sel - what the heck!)
  • 1 tsp fresh ginger, minced
  • Stew:
  • 2 cups fresh green beans, cut into 2" pieces
  • 2 cups organic baby carrots, cut into 2" pieces
  • 1/4 cup cilantro, chopped
  • 2 onions, chopped
  • 4 cloves of garlic, minced (Again, just used the roasted garlic I keep in the fridge.)
  • 2 cinnamon sticks
  • 1 tsp tumeric
  • 1 tsp ground allspice
  • 1 (14 oz.) can of stewed tomatoes
  • 1 fresh tomato, chopped (You can use any combination of canned or fresh tomatos.)
  • 1 (14 oz.) can of beef broth or stock
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 2 tsps Worchestershire Sauce
  • 1 tsp ground allspice
  • 1/2 of a 6 oz can of tomato paste
  • 2 tbps olive or coconut oil

Directions

  • Line a cookie sheet with parchment paper or plastic wrap.
  • Mix all the meatball ingredients together in a bowl to fully incorporate all the ingredients.
  • Using moistened hands and about 2 tbsps of the mixture make 1 1/2" meatballs.
  • Arrange meatballs on the cookie sheet.
  • Heat 1 tbsp of olive oil or coconut oil (I always cook with coconut oil.)
  • in large skillet over medium/high heat.
  • Brown meatballs quickly and set aside.
  • In a large oven proof dish or sauce pan heat 1 tbsp of olive oil or coconut oil.
  • Saute onions until soft and tender, about 5 minutes.
  • Add garlic, cinnamon, tumeric, and the rest of the spices and cook, stirring for 2 minutes.
  • Stir in broth/stock and tomatoes, cilantro and tomato paste.
  • Preheat oven to 350 deg. F
  • Bring stew to a simmer and stir in carrots and green beans.
  • Add the meatballs from the skillet.
  • Sprinkle with the cilantro.
  • Cover pot and place in oven.
  • Bake for 35 - 40 minutes.
  • Remove cinnamon sticks and serve

Notes

Just felt like a Moroccan take on meatballs. Did a Google search for a wider search and turned up a few recipes that I combined to make my own.

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