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Moroccan Meatball Stew

this is a very spicy but absolutely delicious stew which we enjoyed. the original recipe says to serve it over couscous which i skipped. this looks like a long ingredient list, but most of these ingredients are staples in our house. if following the ww flex plan this is about 9 points/serving. recipe source: bon appetit (january 2010)

complex18 ingredients16 preparation steps
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Ingredients

  • ground beef
  • onion
  • panko breadcrumbs
  • cilantro
  • egg
  • garlic cloves
  • turmeric
  • cayenne pepper
  • ground cinnamon
  • ground nutmeg
  • pepper
  • kosher salt
  • ground ginger
  • olive oil
  • onions
  • cinnamon sticks
  • saffron thread
  • beef broth

Preparation

  1. 1to make the meatballs: line a cookie sheet with plastic wrap
  2. 2mix the meatball ingredients in a large bowl
  3. 3using moistened hands and about 2 tablespoons of the mixture make 1 1 / 2 inch meatballs
  4. 4arrange meatballs on the cookie sheet
  5. 5i prepared these ahead and put in the fridge
  6. 6to make the stew: heat oil in a large ovenproof pot over medium heat
  7. 7stir in onions and saute them for 15 minutes
  8. 8stir in garlic , cinnamon , turmeric and saffron and cook stirring for 2 minutes
  9. 9stir in broth , tomatoes and raisins
  10. 10preheat oven to 350 degrees f
  11. 11bring stew to a simmer and stir in carrots and meatballs
  12. 12sprinkle with 1 / 4 cup cilantro
  13. 13cover pot and place in oven
  14. 14bake for 35-40 minutes
  15. 15sprinkle with spinach and cover and bake another 5 minutes
  16. 16stir to mix and remove cinnamon sticks