Moroccan Meatball Stew. This is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.
Here’s a terrific weekend slow cooked supper that will fill the entire house with the most amazing fragrance of spices. We enjoyed this meal recently with some homemade flat breads and a nice big glass of cabernet sauvignon for mom and dad.
It really is a glorious combination of flavours from the sweet currents and raisins to the salty olives and with just the right amount of gentle spicy heat. This one is a keeper and will definitely be made again in our kitchen.
This recipe is also ideal for the slow cooker, just add the chickpeas along with the other ingredients as the only modification to the recipe. Leave the olives until the very end just to warm them or the stew may be too salty. What a delicious meal!
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Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.
For the meatballs
- 1/2 cup bread crumbs
- 1/4 cup milk
- 2 lbs ground lamb, or beef
- 1 tsp dry oregano
- 1/4 tsp ground nutmeg
- 1 beaten egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp Worcestershire sauce
- a little olive oil for frying the meatballs
For braising the meatballs
- 1 diced carrot
- 1 stalk diced celery
- 4 cloves chopped garlic
- 1 diced red onion
- 6 cups diced canned tomatoes
- 3/4 cup currents
- 1/2 cup raisins
- 3 bay leaves
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp turmeric
- 2 tsp ground cumin
- 4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 small red chile minced or 1 tbsp chili paste
- 2 tbsp brown sugar
- salt and pepper to season
- 2 cups cooked or canned chickpeas, rinsed
- 1 cup olives, optional
To prepare the meatballs
- Soak the bread crumbs in the milk for 10 minutes.
- Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.
- Mix well and form into 1 1/2 inch balls. Fry the meatballs in in a olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.
- To the frying pan add the diced carrot, celery, garlic and red onion. Saute together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients EXCEPT the chickpeas and olives.
- Place in a 350 degree oven, covered for about and hour, then add the chickpeas. Return to the oven for an additional hour at 325 degrees F. In the last 10 minutes of cooking time you can add the olives if you are using them.
- Serve over couscous.
When adapting this recipe to a slow cooker, proceed as normal but use the slow cooker on low to medium setting for several hours, up to 4 should be fine. Add the chick peas (and optional olives) in the last hour or so.
Serving Size8 servings
Amount Per Serving Calories 585 Saturated Fat 13g Cholesterol 104mg Sodium 853mg Carbohydrates 51g Fiber 9g Sugar 12g Protein 27g