Moroccan Meatball Stew with Tender Jerusalem Artichoke
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
- Celery leaves for topping, chopped
Meatballs:
- 1.1 pound/500 grams ground beef
- 1 medium sized potato, finely grated
- 1 large white onion, finely chopped
- A handful of parsley and cilantro, finely chopped
- 2 tablespoons breadcrumbs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1 tablespoon minced garlic
- 2 tablespoons oil
- 2 tablespoons water
Stew:
- 10 Jerusalem artichokes, peeled and quartered
- 2 carrots, peeled and quartered
- 2 large onions, cut into strips
- 8 garlic cloves, peeled
- 4 celery stalks with leaves, well washed and quartered
- 4 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon minced garlic
- 2 tablespoons date syrup
- Water
INSTRUCTIONS
Meatballs:
- Mix all the meatball ingredients thoroughly in a bowl. Let it sit in the fridge for an hour, or ideally overnight.
- Form meatball mixture into balls and place them on a tray.
Stew:
- In a wide pot, heat 4 tablespoons of oil. Add the onions, and saute until lightly browned.
- Add the spices and vegetables, saute together to release flavors.
- Add water to cover the ingredients and bring to a boil with a lid on.
- Add the meatballs, gently stir the pot, cover with a slightly ajar lid, and simmer for an hour and fifteen minutes over low-medium heat.
- Transfer to a preheated oven at 355℉ (180 ℃) for 15 minutes.
- Sprinkle with celery leaves before serving.
MY NOTES
FAQ
What can I use instead of Jerusalem artichokes if they’re not available?
If Jerusalem artichokes aren’t on hand, substitute with potatoes or turnips for a similar stew texture. Potatoes offer a creamy consistency when cooked, complementing the meatballs, while turnips provide a slightly different flavor, adding a pleasant earthiness to the dish. Both options absorb the stew’s flavors well, ensuring a delicious outcome.
Can I make these Moroccan meatballs ahead of time and freeze them?
Shape the meat mixture into balls and arrange them on a tray, ensuring they’re not touching. Freeze until solid, then transfer to an airtight container or freezer bag, separating layers with parchment. Thaw them in the fridge overnight before cooking.
What to serve with Moroccan meatball stew
Serve this robust stew generously over fluffy couscous or fragrant basmati rice, allowing the grains to soak up the savory juices. For a heartier option, accompany it with crusty bread or warm pita to mop up the delightful sauce. A fresh, crisp salad with lemon vinaigrette offers a refreshing contrast to the stew’s richness. Garnish with chopped parsley or cilantro for a vibrant touch. Consider a side of tangy yogurt or tzatziki to balance the dish’s spices.
How long will the meatball stew last in the fridge, and does it freeze well?
This stew keeps well in the refrigerator for up to four days when stored in an airtight container. The flavors tend to deepen and meld further, enhancing the dish after a day or two. Freezing this stew is an excellent option. Once cooled completely, transfer it to freezer-safe containers, leaving a bit of space for expansion. It freezes remarkably, maintaining taste for about three months. Thaw it overnight in the refrigerator for best results. Upon reheating, the flavors revive beautifully, offering a delicious, convenient meal, perfect for busy days or planned make-ahead dinners.
Can I use pre-made store-bought meatballs for this recipe?
Opt for plain or mildly seasoned meatballs to complement the stew’s flavors. Simmer them in the stew according to package directions, allowing them to absorb the rich spices and vegetable essence.
