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.

Marokkaanse vleesballetjesstoofpot

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.

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!

Marokkaanse vleesballetjesstoofpot

Moroccan Meatball Stew

Like this Braised Onion Fennel Chicken recipe?

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

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If you liked this recipe you may also want to try:

Chicken Adobo – quick & easy using simple ingredients!

Marokkaanse vleesballetjesstoofpot

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

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.

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Marokkaanse vleesballetjesstoofpot

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