Description
This hearty Moroccan Meatball Stew combines tender spiced beef meatballs baked to perfection and simmered in a rich, flavorful tomato and eggplant sauce infused with aromatic spices. Served over couscous, rice, or quinoa, this stew offers a satisfying taste of North African cuisine with a balance of warmth and freshness from cilantro and peppers.
Ingredients
Vegetables and Sauce
- 1 medium eggplant (approximately 1 pound), cut into 1/2 to 1-inch cubes
- 2 teaspoons salt (plus more for sauce)
- 1/4 cup extra-virgin olive oil (or as needed)
- 1 large onion, chopped (about 3 cups)
- 1 large yellow bell pepper, seeded, membranes removed and chopped
- 1 large red bell pepper, seeded, membranes removed and chopped
- 5 cloves garlic, minced
- 1 tablespoon Hungarian paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (or to tolerance)
- 1 can (28-ounce) crushed tomatoes
- 3/4 cup beef broth
- Freshly ground black pepper (to taste)
- 1/4 cup chopped fresh cilantro
Meatballs
- 3 cloves garlic, minced
- 2 teaspoons Hungarian paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Pinch ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup beef broth
- 1/4 cup chopped fresh cilantro
- 1 pound ground beef (or lamb)
To Serve
- Cooked couscous, rice, or quinoa
- Remaining chopped fresh cilantro for garnish
Instructions
- Prepare Eggplant: Place the cubed eggplant in a colander, sprinkle with 2 teaspoons of salt, and let it drain for 30 minutes to remove bitterness and moisture.
- Cook Vegetables: While the eggplant drains, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and reduce heat to medium-low. Cook for 5 to 6 minutes until the onion starts to soften. Remove one-third of the cooked onions to a bowl for the meatball mixture and let cool.
- Sauté Peppers: Add chopped yellow and red bell peppers to the skillet with the remaining onions and cook for 3 to 4 minutes until they begin to soften.
- Cook Eggplant: Pat eggplant dry with paper towels to remove excess moisture. Add the eggplant to the skillet and cook for 7 to 8 minutes until soft enough to pierce with a knife.
- Add Spices: Stir in minced garlic, Hungarian paprika, ground cumin, ground turmeric, and cayenne pepper. Cook for about 15 seconds to toast the spices and release their aroma.
- Make Sauce: Pour in crushed tomatoes and beef broth. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens. Season with salt and freshly ground black pepper to taste and stir in 1/4 cup chopped fresh cilantro. Keep the sauce warm on low heat.
- Prepare Meatballs – Preheat Oven: Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper or nonstick aluminum foil.
- Mix Meatball Ingredients: To the reserved onion bowl, add minced garlic, Hungarian paprika, ground cumin, cayenne pepper, ground cinnamon, salt, black pepper, panko breadcrumbs, egg, beef broth, and 1/4 cup chopped cilantro. Stir to combine, then add the ground beef and mix thoroughly without overworking.
- Form Meatballs: Shape the beef mixture into 1 to 1 1/2-inch diameter balls. Place them spaced evenly on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C).
- Finish Stew: Transfer the baked meatballs into the tomato and eggplant sauce. Simmer gently for 5 to 10 minutes to allow flavors to meld and meatballs to soak up the sauce.
- Serve: Sprinkle with remaining fresh cilantro and serve the stew hot over cooked couscous, rice, or quinoa for a complete meal.
Notes
- Letting the eggplant drain with salt removes bitterness and improves texture in the stew.
- Patting eggplant dry is essential to avoid watery sauce.
- Adjust cayenne pepper to your preferred spice level.
- Ground lamb can be substituted for beef for a more traditional Moroccan flavor.
- Use panko breadcrumbs for lighter meatballs, or substitute with regular breadcrumbs if unavailable.
- Ensure meatballs reach 165°F internally for food safety.
- This stew is perfect for making ahead as flavors improve when reheated.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Baking
- Cuisine: Moroccan
