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Moroccan Meatball Stew

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Serves 8 | Prep Time 20 | Cook Time 45

Why I Love This Recipe

Just felt like a Moroccan take on meatballs. Did a Google search for a wider search and turned up a few recipes that I combined to make my own.

Ingredients You'll Need

2 lbs. grass-fed ground beef
1 onion, finely chopped
1/3 cup of panko (optional - I left out to be gluten free)
1 egg, beaten
2 cloves of garlic (I used the roasted garlic I had on hand)
1/4 cup cilantro, chopped
1 tsp smoked paprika (You can use regular paprika. I just always used smoked for extra smokey flavor.)
1 tsp tumeric (If you have it. I didn't - must put on the grocery list.)
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
1/2 tsp fresh ground pepper
1/2 tsp kosher salt (I like using Herbs de Provence Fleur de Sel - what the heck!)
1 tsp fresh ginger, minced
2 cups fresh green beans, cut into 2" pieces
2 cups organic baby carrots, cut into 2" pieces
1/4 cup cilantro, chopped
2 onions, chopped
4 cloves of garlic, minced (Again, just used the roasted garlic I keep in the fridge.)
2 cinnamon sticks
1 tsp tumeric
1 tsp ground allspice
1 (14 oz.) can of stewed tomatoes
1 fresh tomato, chopped (You can use any combination of canned or fresh tomatos.)
1 (14 oz.) can of beef broth or stock
1 tsp cumin
1 tsp smoked paprika
1 tsp kosher salt
1 tsp fresh ground pepper
2 tsps Worchestershire Sauce
1 tsp ground allspice
1/2 of a 6 oz can of tomato paste
2 tbps olive or coconut oil


Line a cookie sheet with parchment paper or plastic wrap.

Mix all the meatball ingredients together in a bowl to fully incorporate all the ingredients.

Using moistened hands and about 2 tbsps of the mixture make 1 1/2" meatballs.

Arrange meatballs on the cookie sheet.

Heat 1 tbsp of olive oil or coconut oil (I always cook with coconut oil.)

in large skillet over medium/high heat.

Brown meatballs quickly and set aside.

In a large oven proof dish or sauce pan heat 1 tbsp of olive oil or coconut oil.

Saute onions until soft and tender, about 5 minutes.

Add garlic, cinnamon, tumeric, and the rest of the spices and cook, stirring for 2 minutes.

Stir in broth/stock and tomatoes, cilantro and tomato paste.

Preheat oven to 350 deg. F

Bring stew to a simmer and stir in carrots and green beans.

Add the meatballs from the skillet.

Sprinkle with the cilantro.

Cover pot and place in oven.

Bake for 35 - 40 minutes.

Remove cinnamon sticks and serve

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