Moroccan Meatball Stew
Immerse your taste buds in the vibrant, aromatic flavors of Moroccan cuisine with this hearty Moroccan Meatball Stew. Featuring tender, spiced meatballs made from ground beef or lamb, delicately seasoned with cinnamon, cumin, and parsley, this dish is slow-simmered in a rich, tomato-based sauce infused with garlic, turmeric, and a touch of honey for subtle sweetness. The addition of chopped dried apricots and hearty chickpeas brings a delightful combination of textures and a sweet-savory contrast that’s truly mesmerizing. Finished with a fresh cilantro garnish and a squeeze of lemon, this stew is perfect when served over fluffy couscous, steamed rice, or with a side of crusty bread. With just an hour from start to finish, it’s a comforting and flavorful dish you’ll want to make on repeat for family and friends.
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Recipe Information
Ingredients
- 500 g ground beef or lamb
- 1 medium-sized yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 400 g canned crushed tomatoes
- 500 ml chicken or beef stock
- 1 tbsp honey
- 8 pieces dried apricots, chopped
- 0.5 tsp ground turmeric
- 400 g cooked chickpeas, drained
- 2 tbsp fresh cilantro, for garnish
- 4 pieces lemon wedges, for serving
Instructions
In a large bowl, combine the ground beef or lamb, half the chopped onion, 1 minced garlic clove, parsley, ground cumin, ground cinnamon, paprika, salt, and black pepper. Mix well using your hands and form into small meatballs, approximately 2.5 cm in diameter. Set aside.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides, about 5 minutes per batch. Remove the browned meatballs and set them aside on a plate.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the remaining onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
Add the canned crushed tomatoes, chicken or beef stock, honey, chopped dried apricots, ground turmeric, and a pinch of salt. Stir well and bring to a gentle simmer.
Return the browned meatballs to the pot and gently submerge them in the sauce. Cover the pot and simmer for 20 minutes, stirring occasionally.
Add the cooked chickpeas to the pot and cook for an additional 5-10 minutes until the sauce slightly thickens and the flavors meld together.
Taste and adjust seasoning as needed. Serve the stew hot, garnished with fresh cilantro and accompanied by lemon wedges on the side.
Pair with couscous, crusty bread, or rice for a complete meal.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5671 mg | 247% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 96.6 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 5089 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
