Recipes

Moroccan Meatball Stew

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