Moroccan Meatball Stew

5 from 7 votes

If you’re ready for a flavor adventure, Moroccan Meatball Stew is the answer! This dish is loaded with tender, spiced beef meatballs simmered with onions, bell peppers, and velvety eggplant—all blanketed in a rich, zesty tomato sauce. It’s hearty, colorful, and brimming with layers of flavor that feel both comforting and exotic at the same time.

Prep Time30

Cook Time40

Total Time1 10

Course: Beef

Cuisine: Moroccan / North African

Diet: Diabetic, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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 (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
1 large egg
1/4 cup beef broth
1/2 cup chopped fresh cilantro divided
1 pound ground beef or lamb
Cooked couscous, rice, or quinoa

Instructions

Sauce

Place eggplant in a colander. Sprinkle with salt and let drain 30 minutes.
While the eggplant is draining, heat the olive oil in a large skillet over medium-high heat. Add the onion, reduce the heat to medium-low, and cook 5-6 minutes or until beginning to soften. Transfer 1/3 of the onion to a bowl for the meatballs and let cool.
Add the bell pepper to the skillet and continue cooking for 3-4 minutes, or until it begins to soften.
Pat the eggplant dry with paper towels. Add it to the skillet and cook for 7-8 minutes or until softened, and you can pierce it with the tip of a knife.
Stir in garlic, paprika, cumin, turmeric, and cayenne and cook briefly (15 seconds).
Add tomatoes and beef broth.
Bring to a simmer and cook 15 minutes or until thickened. Season to taste with salt and black pepper. Stir in the cilantro and keep warm.

Meatballs

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or nonstick aluminum foil.
To the bowl with the reserved onions: Add the garlic, paprika, cumin, cayenne, cinnamon, salt, black pepper, the panko, egg, beef broth, and 1/4 cup chopped cilantro. Stir well, then add the beef and mix again.
Form the beef mixture into 1 to 1 1/2-inch balls. Place on a baking sheet and bake for 15-18 minutes or until 165 degrees in the center.

To Finish

Transfer meatballs to the sauce and adjust seasoning as desired. Simmer for 5-10 minutes so all the flavors blend.
Sprinkle with remaining fresh cilantro and serve.

Notes

Recipe from 2016 updated and retested.

The large onion will be used in both the meatballs and the sauce. Cook the entire onion in the oil, then divide.

SUBSTITUTIONS:

Can also use ground lamb, chicken, turkey, or plant-based meat alternatives.

TIPS:

If the amount of cayenne listed is too much for you, please adjust it to your taste and tolerance. You can always sprinkle more on top if it's not spicy enough.
Salt the sauce carefully: the eggplant is already salted, but the meatballs need it.
Mix all ingredients for the meatballs (except the meat) first for even seasoning.
To make the dish an actual one-pot meal, brown meatballs before making the sauce. Transfer to a plate, make the sauce, then finish cooking the meatballs in it until 165 degrees in the center of each meatball.
Cooking the dried spices briefly with the vegetables opens up their flavor.

MAKE AHEAD:

Can be made up to 2 days ahead and refrigerated.
Place in a large baking dish, cover, and reheat in the oven at 350 degrees until bubbling.
May also be reheated in a slow cooker.

FREEZER-FRIENDLY:

Cool completely and freeze in portions as desired.
Thaw in the refrigerator. Reheat in the microwave, oven, or toaster oven at 350 degrees.

Nutrition