Best 2 Moroccan Meatball Stew Recipes

In the heart of Moroccan cuisine, there lies a dish that captures the essence of home-style cooking: the tantalizing Moroccan meatball stew. This delectable dish showcases an aromatic symphony of spices, succulent meatballs, and tender vegetables, all simmering in a rich and flavorful sauce. Each bite offers a harmonious blend of savory flavors, transporting you to the bustling markets and vibrant kitchens of Morocco. Whether you're a seasoned cook or just starting your culinary journey, this step-by-step guide will lead you through the process of creating an authentic Moroccan meatball stew that will leave your taste buds dancing and your loved ones craving more.

Let's cook with our recipes!

MOROCCAN MEATBALL STEW

Moroccan Meatball Stew image

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)

Provided by ellie_

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 25

Ingredients

1 1/2 lbs ground beef
1 onion, chopped
1/3 cup panko breadcrumbs
1/4 cup cilantro, chopped
1 egg, beaten
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron thread, crumbled (I skipped the saffron)
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can tomatoes, diced
1/4 cup golden raisin
2 cups carrots, sliced into 1/2-inch pieces cut on the diagonal
1/4 cup cilantro, chopped
1 (5 ounce) package spinach leaves

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

Moroccan Lamb Meatball Stew With Butternut Squash image

Ground lamb was the inspiration for this dish. I also wanted to use a butternut squash and some couscous I had on hand, so after surfing for recipes I used a combination of ingredients I liked the most and this stew was born.

Provided by Fragilethunder

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb ground lamb
1/4 cup breadcrumbs
1 egg
2 tablespoons parsley, minced
2 tablespoons mint, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper (optional)
1 cup butternut squash, peeled, cut in half inch dice
1 red bell peppers or 1 yellow bell pepper, cut in half inch dice
1 (14 1/2 ounce) can diced tomatoes
1/2 cup onion, small dice
2 cups chicken broth
1/2 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/8 teaspoon cardamom (optional)
1/8 teaspoon clove
4 tablespoons olive oil or 4 tablespoons any cooking oil
salt and pepper

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.

Nutrition Facts : Calories 623.1, Fat 42.9, SaturatedFat 14.2, Cholesterol 135.7, Sodium 891.6, Carbohydrate 35.6, Fiber 4.5, Sugar 18.3, Protein 26.2

Tips:

For the best flavor, use a variety of spices in your meatballs, such as cumin, coriander, paprika, and cayenne pepper.
Brown the meatballs in a pan before adding them to the stew. This will help to develop their flavor and prevent them from becoming dry.
Use a good quality beef broth for the stew. This will give it a rich, flavorful base.
Add vegetables to the stew for a healthy and colorful meal. Good choices include carrots, celery, onions, and potatoes.
Serve the stew with rice, couscous, or bread. You can also garnish it with fresh herbs, such as cilantro or parsley.

Conclusion:

Moroccan meatball stew is a hearty, flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and satisfying meal that your whole family will enjoy.

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