Sunday, February 6, 2011

Moroccan Meatball Stew


I made this last week for a rotation group dinner. Food theme was "Foods from Mediterranean Ports." I selected Morocco. I found a few recipes but ended up using/adapting this one: www.food.com/recipe.moroccan-meatball-stew-404832.



Ingredients for the meatballs:

1.5 lbs ground beef (I wanted ground lamb but couldn't find any)
1 onion, chopped (minced)
1/3 cup panko
1/4 cup cilantro, chopped
1 egg, beaten
2 garlic cloves, minced
1 t. tumeric (will skip next time, as it stains counter tops and hands)
1/2 t. cayenne pepper
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. pepper
1/2 t. kosher salt
1/4 t. ground ginger

Ingredients for the stew:


1 T. olive oil
2 onions, chopped
4 garlic cloves, minced
2 cinnamon sticks
1 t. tumeric
1/8 t. saffron thread, crumbled
1 14.5 ounce can beef broth
1 14.5 ounce can tomatoes, diced
1/4 cup golden raisins
2 cups carrots, sliced into 1/2 inches pieces
1/4 cup cilantro, choppped
1 5-ounce package spinach leaves (I used baby spinach)

chop onions
chop garlic
Ingredients mixed in a large bowl
Spices added














To make the meatballs, mix the meatball ingredients in a large bowl.






Moisten hands and make 1.5 inch meatballs. Place on baking sheet.


Bake in a pre-heated oven at 400 degrees for 10 minutes.






Meanwhile, for the stew, add the olive oil and sautee the onions and cook on medium heat until transluscent.


Add the garlic, cinnamon sticks, turmeric and saffron and cook for 2 minutes, stirring.






Stir in the beef broth, tomatoes, and raisins. Bring the stew to a simmer and stir in the carrots and meatballs. Add the cilantro, stir to mix, and cover.




Cook on low for 45 minutes.



Add the baby spinach, stir, and turn off heat.


Serve in bowls.








Notes: I used 3.69 lbs of beef and doubled the remaining ingredients for our rotation dinner. Next time I will use lamb.



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