Ras El Hanout Stewed Meatballs

May 19, 2021 0 Comments

Ras El Hanout Stewed Meatballs

This recipe was developed by Kelsey Miguel of Not Umami’s Cooking for a cooking class series she did using our spice blends. We’ve provided vegetarian version as well using Beyond Beef. We also found that baking the meatballs was easier browning them on the stove.

Serves: 3-4 

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Shopping List & Prep

  • 1 lb. ground turkey or Beyond Beef®
  • 6 garlic cloves, minced & divided
  • ½ medium onion, small dice
  • ½ medium shallot, finely chopped
  • ½ C. parsley, finely chopped
  • 1 lemon, sliced
  • 14 oz can of crushed tomatoes
  • 1 ¼ C chicken or vegetable broth
  • 1 egg
  • ½ C. Panko bread crumbs
  • 1 tsp honey (or agave)
  • 1 tsp salt
  • 3 TBSP (1 pack) Masi Masa Ras El Hanout Spice Blend
  • 2 TBSP olive oil

Kitchen Equipment

  • 1 medium-large deep skillet or heavy bottomed pot
  • Cutting board
  • Favorite knife (chef’s knife)
  • Medium bowl
  • Wooden spoon

Cooking Directions

Make Meatballs

NOTE: you do not need to cook meatballs all the way through before adding to sauce. 

  1. In a medium bowl add ground turkey or Beyond Beef®, 3 minced garlic cloves, minced shallot, parsley, 1 egg, panko bread crumbs, 1.5 TBSP Masi Masa Spice Blend, 1 tsp salt, and a couple of pinches of black pepper. Mix together well until all ingredients are equally distributed. Let the mixture rest for 10 minutes.
  2. After 10 minutes, form mixture into golf-sized meatballs. Set aside.
  3. On the stove: heat a heavy bottomed pot over medium heat. Add 2 TBSP of olive oil to the pot. Add meatballs into the pot. (Avoid crowding by doing in two batches). Sear the meatballs on all sides, remove from pan and place on a plate.
  4. In the oven: preheat oven to 425°. Place meatballs on a baking sheet. Bake on middle rack of oven for 20 minutes. Remove from oven and set aside.
Make Sauce
  1. Add 1 TBSP olive oil to pot (OK to use the same pot you used to cook meatballs).
  2. Then add diced onion and the last 3 cloves of minced garlic. Saute over medium-low heat until onion is transparent.
  3. Add 1.5 Tbsp of Masi Masa Ras El Hanout Spice Blend, stir for 1-2 minutes until fragrant.
  4. To spice-onion mixture, add can of crushed tomatoes, 1 1/4 C chicken broth, 1 tsp honey. Bring to a boil.
  5. Once sauce is boiling, add meatballs and sliced lemon.
  6. Simmer on low for 20 minutes until sauce has reduced.
  7. Taste and adjust with any needed salt, pepper, or honey.
  8. Enjoy with Pearled Couscous Pilaf!




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