A Family that Eats Together: Moroccan Meatballs with Couscous

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week includes this tasty Moroccan inspired meatball stew with couscous.

Servings: 4
Prep time: 25 minutes
Cooking time: 55 minutes

Ingredients

Meatballs:

• 1 1/2 pounds ground beef (ground chicken or turkey would also be fine substitutes)
• 1/3 cup coarsely grated onion
• 1/3 cup Panko breadcrumbs
• 1/4 cup chopped fresh cilantro
• 1 large egg, beaten to blend
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground ginger

Stew:

• 1 tablespoon olive oil
• 3 1/2 cups chopped onions
• 4 garlic cloves, minced
• 2 cinnamon sticks
• 1 teaspoon turmeric
• 1/8 teaspoon saffron threads, crumbled
• 2 cups beef broth
• 1 14.5-ounce can diced tomatoes in juice
• 1/4 cup golden raisins
• 2 cups 1/2-inch-thick carrot slices (cut on diagonal)
• 1/4 cup chopped fresh cilantro plus additional for garnish
• 1 5-ounce package baby spinach leaves

Couscous with fresh cilantro and lemon juice

Directions

For meatballs:

1. Gently mix all ingredients in large bowl.

For stew:

1. Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
2. Preheat oven to 350°F.
3. Bring stew to simmer.
4. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs.
5. Carefully add meatballs to stew; gently press into liquid to submerge. Stir in carrots. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes.
6. Prepare couscous per the package instructions.
7. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs.
8. Remove cinnamon sticks. Season with salt and pepper.
9. Season couscous with 2 teaspoons lemon juice and cilantro.
10. Spoon couscous into bowls; top with meatballs. Garnish with cilantro and lemons.