Best Moroccan Meatball Stew Recipes

MOROCCAN MEATBALL STEW

Steps:

• To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
• To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
• Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
• Stir in broth, tomatoes and raisins.
• Preheat oven to 350 degrees F.
• Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
• Bake for 35-40 minutes.
• Sprinkle with spinach and cover and bake another 5 minutes.
• Stir to mix and remove cinnamon sticks.

MOROCCAN LAMB MEATBALL STEW WITH BUTTERNUT SQUASH

Steps:

• For meatballs: combine ground lamb through garlic, salt and pepper, form into 1 inch balls. Sautee in 2 tablespoons oil approximately 20 minutes turning to brown evenly. They should be firm enough to hold their shape when added to the stew.
• While meatballs cook, prepare stew.
• For stew: Place 2 tbsp oil in medium hot pan, add butternut squash and sautee about 5 minutes, add onion and cook till translucent, add bell peppers and garlic, cook 2 minutes. Add tomatoes, spices, chicken broth, and raisins,
• cook till squash is almost tender, about 10 minutes. Add more broth or water if needed. Mixture should be a little soupy, squash will thicken stew as it cooks.
• Add meatballs to stew and cook for about 10 more minutes.
• Serve over couscous for a traditional Moroccan style, or with any grain you prefer.