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Moroccan Meatball Stew

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.

Moroccan Meatball Stew close up image in orange patterned bowl

Moroccan Meatball Stew

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.

Olives shown close up in brine.

Olives are not for everyone, so rest assured you can omit them from this recipe if you like.

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!

Looking for more fresh dinner inspiration?

You’ll find hundreds of other great ideas in our Slow Cooked Sundays Category and even more in our Chicken Recipes Category.

We’ve also added a collection of 25 Best Heathy Eating Recipes here.

Best Healthy Eating Recipes photo collage with title text for Pinterest

Best Healthy Eating Recipes. 25 delicious meals!

If you liked this recipe you may also want to try our popular recipe for Chicken Adobo.

Chicken Adobo

Chicken Adobo

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Moroccan Meatball Stew close up image in orange patterned bowl
Yield: 8 servings

Moroccan Meatball Stew

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

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.

Ingredients

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

Instructions

To prepare the meatballs

  1. Soak the bread crumbs in the milk for 10 minutes.
  2. Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.
  3. 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.
  4. 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.
  5. 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.
  6. Serve over couscous.

Notes

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.

Nutrition Information

Yield

8

Serving Size

8 servings

Amount Per Serving Calories 585Saturated Fat 13gCholesterol 104mgSodium 853mgCarbohydrates 51gFiber 9gSugar 12gProtein 27g

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Duckworth Elisabeth

Thursday 9th of May 2019

Wow, Wow, WOW!! This is utterly delicious! I followed the instructions to a T, even though I had misgivings about the type and amount of spices. This is 10/10 keeper. Thanks, Barry.

Barry C. Parsons

Friday 10th of May 2019

So glad it was such a success!

Lynn

Thursday 15th of November 2018

This sounds delicious. Approximately how many servings will this make?

Diane

Monday 16th of November 2015

Someone brought some frozen Ikea meatballs to my house for a Happy Hour. They didn't get used and were sitting in my freezer, so I searched and found this recipe. So awesomely delicious. The depth of flavour, the spices, the smell...the compliments. I will be making this one again. I'm thinking it would make a wonderful apres ski meal.

Caryn

Sunday 8th of March 2015

I definitely have to make this dish; sounds so good!!!!

Jonne K

Saturday 7th of March 2015

This dish is terrific! The complex spices make it exquisite. There's a lot of depth and richness in both the sauce and the meatballs. Thank you for the recipe!

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