This meal came together very quickly and it was so good that I’ll be making it again very soon.  It was a hit with our 3 year old but the 18 month old won’t eat meat, and apparently is rebelling against carrots now too…

We served it with quinoa, but it can be a stand on its own dish served with a side salad.

Moroccan-Style Meatballs adapted from here.

Serves 4-6

• 1 1/2 lbs lean ground beef
• 1 lb ground pork
• 1/3 cup grated onion
• 1 egg
• 4 garlic cloves, minced
• 1/4 cup chopped cilantro
• 1 tsp turmeric
• 1/2 tsp chili
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp dried ginger
• 1/2 tsp sea salt
• 1/4 tsp pepper

Place all ingredients in a large bowl and mix with your hands.  Form meatballs slightly larger than golf balls, place onto a plate and set aside.

Stew

• 2 tbsp coconut oil (or butter)
• 3 onions, chopped
• 6 cloves garlic, minced
• 1 tsp cinnamon
• 1 tsp turmeric
• 2 cups beef broth
• 28oz can diced tomatoes
• 1/4 cup organic raisins
• 3 medium carrots, chopped
• 1/4 cup chopped cilantro

In a large oven-safe pot, cook onions in coconut oil over medium heat until soft and translucent, about 10-15 minutes.

Add cinnamon, turmeric, and garlic and cook for 2-3 minutes.

Add broth, tomatoes, raisins, and carrots, and bring to a boil.

Carefully press meatballs into the stew mixture until covered, sprinkle with cilantro, and cover the pot.

Bake at 350 degrees F for 30-35 minutes or until carrots are tender.