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