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)”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
  3. Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
  4. Stir in broth, tomatoes and raisins.
  5. Preheat oven to 350 degrees F.
  6. Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
  7. Bake for 35-40 minutes.
  8. Sprinkle with spinach and cover and bake another 5 minutes.
  9. Stir to mix and remove cinnamon sticks.

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