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–+ servings
Moroccan Meatball Stew

Moroccan Meatball Stew

Discover the rich flavors of Moroccan Meatball Stew, a hearty dish with tender meatballs and aromatic spices. Perfect for cozy dinners!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g ground beef
  • 60 g breadcrumbs
  • 60 ml milk
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 1 red bell pepper diced
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • ½ tsp paprika
  • ¼ tsp cayenne pepper (optional)
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 can (400g) diced tomatoes
  • 500 ml beef broth
  • ¼ cup fresh cilantro, chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Mix the ground beef, breadcrumbs, milk, egg, garlic, cumin, coriander, cinnamon, salt, and pepper in a large bowl until just combined. Form small meatballs.
  2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove and set aside.
  3. In the same pot, sauté the onion, carrots, and red bell pepper until softened. Stir in the ginger, turmeric, paprika, and cayenne (if using).
  4. Add chickpeas, diced tomatoes, and beef broth to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes. Return meatballs and cook for another 15 minutes.
  5. Stir in fresh cilantro before serving.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1800IUVitamin C: 20mgCalcium: 70mgIron: 4mg

Notes

For a lighter option, use ground turkey or lamb. To make it gluten-free, substitute breadcrumbs with crushed crackers or almond flour. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, adding a splash of broth if needed. For a vegetarian version, replace beef with roasted chickpea patties and use vegetable broth. Don’t skip the browning of meatballs—it's essential for flavor development!
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