Moroccan Meatball Stew

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This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which i skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the ww flex plan this is about 9 points/serving. Recipe source: bon appetit (january 2010)

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Steps

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To make the meatballs: line a cookie sheet with plastic wrap.

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Mix the meatball ingredients in a large bowl.

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Using moistened hands and about 2 tablespoons of the mixture make 1 1 / 2 inch meatballs.

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Arrange meatballs on the cookie sheet.

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I prepared these ahead and put in the fridge.

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To make the stew: heat oil in a large ovenproof pot over medium heat.

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Stir in onions and saute them for 15 minutes.

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Stir in garlic , cinnamon , turmeric and saffron and cook stirring for 2 minutes.

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Stir in broth , tomatoes and raisins.

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Preheat oven to 350 degrees f.

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Bring stew to a simmer and stir in carrots and meatballs.

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Sprinkle with 1 / 4 cup cilantro.

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Cover pot and place in oven.

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Bake for 35-40 minutes.

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Sprinkle with spinach and cover and bake another 5 minutes.

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Stir to mix and remove cinnamon sticks.

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Ingredients

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ground beef, onion, panko breadcrumbs, cilantro, egg, garlic cloves, turmeric, cayenne pepper, ground cinnamon, ground nutmeg, pepper, kosher salt, ground ginger, olive oil, onions, cinnamon sticks, saffron thread, beef broth, tomatoes, golden raisin, carrots, spinach leaves