A hearty and flavorful Moroccan-inspired stew featuring spiced meatballs and a medley of vegetables, perfect for a comforting meal.
Mix all the meatball ingredients in a large bowl until well combined.
Ensure the mixture is evenly combined for consistent flavor in every meatball.
Form the mixture into 1 1/2 inch meatballs and place them on a cookie sheet lined with plastic wrap.
Wet your hands slightly to prevent the mixture from sticking while shaping the meatballs.
Heat olive oil in an ovenproof pot over medium heat and sauté the onions until softened.
Cook the onions until they are translucent to bring out their natural sweetness.
Add the garlic, cinnamon stick, turmeric, and saffron to the pot and cook for 2 minutes, stirring constantly.
Stirring the spices in oil helps release their aromatic flavors.
Pour in the beef broth, add the tomatoes and raisins, and bring the mixture to a simmer.
Simmering allows the flavors to meld together beautifully.
Add the carrots and prepared meatballs to the pot, sprinkle with cilantro, cover, and bake in a preheated oven at 350°F for 35-40 minutes.
Ensure the pot is tightly covered to retain moisture during baking.
Remove from the oven, stir gently, and serve hot.
Serve with a side of couscous or crusty bread for a complete meal.
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