Meatballs Stewed in Vegetable Ragout
⏳ Time
2 hours
🥕 Ingredients
21
🍽️ Servings
6
Description
Meatballs stewed in vegetable ragout
Ingredients
- Lean Beef - 2 lbs
- Breadcrumbs - 1.8 oz
- Onion - 4 heads
- Chicken Egg - 2 pieces
- Cilantro - 1.8 oz
- Garlic - 6 cloves
- Baking Tomatoes - 15.9 oz
- Carrot - 4 pieces
- Raisins - 3.5 oz
- Olive Oil - 3 fl oz
- Campbell's Beef Broth - 1 qt
- Cinnamon - 2 pieces
- Saffron - a pinch
- Ground Cinnamon - ½ spoons
- Turmeric - 1 tablespoon
- Cayenne Pepper - ½ spoons
- Ground Nutmeg - ½ spoons
- Ground Black Pepper - ½ spoons
- Salt - to taste
- Flaky sea salt - ½ spoons
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Finely chop the onion, cilantro, eggs, two cloves of garlic with sea salt, freshly ground black pepper, and all other spices except for the cinnamon sticks and saffron in a blender. Mix the result with the ground meat and breadcrumbs. With damp hands, form meatballs about 4 cm in diameter.
Step 2
Heat oil in a large ovenproof pot. Add three finely chopped onions and sauté until they are soft. Stir in the remaining garlic, cinnamon, and saffron, and cook for another two minutes, stirring occasionally.
Step 3
Pour the broth into the pot, add the peeled tomatoes and raisins, season with salt and pepper, and let it simmer on the heat for at least half an hour.
Step 4
Preheat the oven to 356°F. Add the julienned carrots to the stew, gently place the meatballs in as well— the broth should cover them— and simmer on low heat for about twenty minutes.
Step 5
Transfer the stew with meatballs to a pot and place it in the oven. Bake until the meatballs are cooked through and the carrots are tender, about thirty-five minutes.
Step 6
It is best to serve the meatballs with couscous, chopped cilantro, and pomegranate seeds.
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