Moroccan Meatball Stew

Ingredients serving 6:

meatballs

• 1 1/2 lbs ground beef
• 1 onion, chopped
• 1/3 cup panko breadcrumbs
• 1/4 cup cilantro, chopped
• 1 egg, beaten
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger

For the stew

• 1 tablespoon olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 cinnamon sticks
• 1 teaspoon turmeric
• 1/8 teaspoon saffron thread, crumbled (I skipped the saffron)
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can tomatoes, diced
• 1/4 cup golden raisin
• 2 cups carrots, sliced into 1/2-inch pieces cut on the diagonal
• 1/4 cup cilantro, chopped
• 1 (5 ounce) package spinach leaves

Directions:

1. 1
   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.
2. 2
   To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
3. 3
   Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
4. 4
   Stir in broth, tomatoes and raisins.
5. 5
   Preheat oven to 350 degrees F.
6. 6
   Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
7. 7
   Bake for 35-40 minutes.
8. 8
   Sprinkle with spinach and cover and bake another 5 minutes.
9. 9
   Stir to mix and remove cinnamon sticks.
10.