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Close up photo of one serving of Moroccan Meatball Stew

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.
Course Dinner
Cuisine Moroccan Inspired
Keyword meatballs, moroccan, stew
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 585 kcal
Author Barry C. Parsons

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.

Recipe 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.