Meatball Stew
Recipe: #16665
January 11, 2015
Categories: Ground Beef, Moroccan, Sunday Dinner Oven Bake, Gluten-Free, Non-Dairy, Canned Tomatoes, Spicy, Kosher Meat, more
"This is good and spicy. Recipe source: Bon Appetit (January 2010)"
Ingredients
- FOR THE STEW
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Nutritional
- Serving Size: 1 (460.4 g)
- Calories 443
- Total Fat - 22.4 g
- Saturated Fat - 7.3 g
- Cholesterol - 135.6 mg
- Sodium - 581.2 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 6.5 g
- Sugars - 12.8 g
- Protein - 34.4 g
- Calcium - 127.8 mg
- Iron - 5.6 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the meatballs: line baking sheet with plastic wrap. Combine all meatball ingredients (beef - ginger) in a bowl. Using moistened hands and 2 tablespoons of the meat mixture roll mixture into small l(1 1/2 inch) meatballs. Arrange on prepared baking sheet.
Step 2
Over medium heat heat a large soup pot with oil. Stir in onions and saute for 15 minutes. Stir in garlic, and spices (cinnamon - saffron) and cook stirring for 2-5 minutes. Stir in broth tomatoes and raisins.
Step 3
Preheat oven to 350 degrees F.
Step 4
Bring stew to a simmer; stir in carrots. Add meatballs to stew; sprinkle with 1/4 cup cilantro; cover pot and place in oven. Beat for 30-40 minutes or until meatballs are cooked through.
Step 5
Sprinkle spinach over stew; cover and bake for 5 more minutes.
Step 6
Stir to combine. Remove cinnamon sticks. Season with salt and pepper.
Step 7
Serve over couscous in bowls.
Tips
No special items needed.