Meatballs stewed in vegetable ragout
6 servings
120 minutes
Meatballs slow-cooked in vegetable stew are a refined dish of Arabic cuisine, where spices harmoniously intertwine with fresh vegetables. Their history traces back to traditional Eastern recipes where meat is complemented by spices, creating a rich and warm flavor. The aromatic blend of cinnamon, saffron, and nutmeg adds softness and depth to the dish, while raisins contribute a subtle sweetness. Tender meatballs simmer slowly in a thick stew of tomatoes and carrots, absorbing the juices and aromas of the spices. Serving with couscous and pomegranate seeds makes the dish not only hearty but also aesthetically appealing. It is the perfect treat for a family dinner where one can enjoy the rich flavors of Eastern traditions.
1
Chop the onion, cilantro, eggs, two cloves of garlic with sea salt, freshly ground black pepper, and all other spices except cinnamon sticks and saffron in a blender. Mix the result with the minced meat and breadcrumbs. Form meatballs about 4 cm in diameter with wet hands.
- Onion: 4 heads
- Coriander: 50 g
- Chicken egg: 2 pieces
- Garlic: 6 cloves
- Coarse sea salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Ground beef: 1 kg
- Breadcrumbs: 50 g
2
Heat oil in a large heatproof pot. Add three finely chopped onions and fry until soft. Add the remaining garlic, cinnamon, and saffron, cooking while stirring for another two minutes.
- Olive oil: 100 ml
- Onion: 4 heads
- Garlic: 6 cloves
- Cinnamon sticks: 2 pieces
- Saffron: pinch
3
Pour broth into the pot, add peeled tomatoes and raisins, season with salt and pepper, and let it simmer for at least half an hour.
- Beef broth: 1 l
- Canned tomatoes: 450 g
- Raisin: 100 g
- Salt: to taste
- Freshly ground black pepper: 0.5 teaspoon
4
Preheat the oven to 180 degrees. Add julienned carrots to the stew, carefully place the meatballs in as well — the broth should cover them — and simmer on low heat for about twenty minutes.
- Carrot: 4 pieces
- Ground beef: 1 kg
5
Transfer the stew with meatballs to a pot and place it in the oven. Bake until the meatballs are cooked and the carrots are soft - about thirty-five minutes.
- Carrot: 4 pieces
6
It is best to serve meatballs with couscous, chopped cilantro, and pomegranate seeds.
- Coriander: 50 g