Moroccan meatballs
Description
Moroccan meatballs and vegetable stew are best served with pita bread
Instructions
- 1
Step 1
1. Prepare the meatballs. Grate the onion on a coarse grater. Chop the cilantro. Lightly beat the egg. Press the garlic using a garlic press. Line a large baking sheet with plastic wrap. Carefully mix all the meatball ingredients in a large bowl.
- 2
Step 2
2. Wet your hands with water and shape meatballs using 2 tablespoons of the mixture, about 3.5 cm in diameter. Place the meatballs onto the prepared baking sheet.
- 3
Step 3
3. Prepare the vegetable stew. Chop the onion and cilantro, and press the garlic. Slice the carrots diagonally into thin pieces. Heat oil in a large pot over medium heat. Add the onion and cook for about 15 minutes. Add the garlic, cinnamon, turmeric, Spanish spice mix, and stir for 2 minutes. Add the meat broth, tomatoes with their juice, and raisins. Preheat the oven to 175°C. Stir in the carrots. Carefully add the meatballs to the stew. Sprinkle with 1/4 cup of cilantro. Place the pot in the oven and bake the meatballs with the stew until cooked through and the carrots are tender, about 35 minutes.
- 4
Step 4
4. Sprinkle the stew with spinach. Cover with a lid and bake for another 5 minutes. Carefully stir to avoid breaking the meatballs. Remove cinnamon sticks. Season with salt and pepper. Divide among plates and garnish with cilantro.