Meatball Stew

Prep Time
Cook Time
1h 5m
Ready In

"This is good and spicy. Recipe source: Bon Appetit (January 2010)"

Original recipe yields 6 servings


  • 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 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 & Variations

No special items needed.



This stew is very colorful and flavorful! Not your typical meatball stew! I've had chicken prepared with these spices before, so knew I would like it. I wish my daughter was in town because this would have been a favorite for her! Thanks for sharing!

review by:
(21 Jan 2018)