Moroccan Meatball Stew

• For the 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

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

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

Taken from www.food.com/recipe/moroccan-meatball-stew-404832 (may not work)