Ingredients
-
-
1 1/2
-
1
-
1/3
-
1/4
-
1
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Moroccan Meatball Stew, This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which I skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the WW flex plan this is about 9 points/serving. Recipe source: Bon Appetit January 2010, Ate with Couscous with raisins, crasins, almonds and lots of fresh cilantro., Really, I liked it. We’ll make it again. Wife liked it. The kids ate it without complaint.
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Steps
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1
Done
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To Make the Meatballs: Line a Cookie Sheet With Plastic Wrap. Mix the Meatball Ingredients in a Large Bowl. Using Moistened Hands and About 2 Tablespoons of the Mixture Make 1 1/2 Inch Meatballs. Arrange Meatballs on the Cookie Sheet. I Prepared These Ahead and Put in the Fridge. |
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2
Done
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to Make the Stew: Heat Oil in a Large Ovenproof Pot Over Medium Heat. Stir in Onions and Saute Them For 15 Minutes. |
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3
Done
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Stir in Garlic, Cinnamon, Turmeric and Saffron If Using and Cook Stirring For 2 Minutes. |
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4
Done
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Stir in Broth, Tomatoes and Raisins. |
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5
Done
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Preheat Oven to 350 Degrees F. |
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6
Done
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Bring Stew to a Simmer and Stir in Carrots and Meatballs. Sprinkle With 1/4 Cup Cilantro. Cover Pot and Place in Oven. |
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7
Done
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Bake For 35-40 Minutes. |
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8
Done
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Sprinkle With Spinach and Cover and Bake Another 5 Minutes. |
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9
Done
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Stir to Mix and Remove Cinnamon Sticks. |
