More Great Recipes: Beef | Casserole | Gluten-Free | High Protein

Moroccan Meatball Stew


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Member since 2010

Serves 8 | Prep Time 20 | Cook Time 45

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


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


Pairs Well With


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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