North African Meatball Stew 

 

North African Meatball Stew

We are slowly digging out from under with our boxes. I have yet to fully unpack and comfortably organize the kitchen.

In addition, the move has brought up many emotions in my family. 

Last week, I found myself writing more on my non-food blog, coffeeklatchinsight.wordpress.com.

So, if anyone is interested in knowing how my week was last week, please stop by and visit!

I am open to feedback: I periodically think I should only have blog. But, my understanding of blogging rules is that a blog is best suited to one subject. Many readers find it too disconcerting to keep switching gears.

What is other people’s experience?

In the meantime, my cooking is even more rudimentary than before the move.

I am slowly getting up to speed, much to my family’s delight.

This is a dish that was inspired by Mona at healthyindiancooking.wordpress.com’s recipe on Easy Meatball Stew. The link is here for anyone who would like to see the original:

https://healthyindiankitchen.wordpress.com/2016/05/01/easy-meatball-stew/

It is a wonderful blog, full of my favorite food. I highly recommend  that you stop by for a visit!

However, although I love the original recipe, I had already packed up most of my spices. What was left were my spice mixes and the very basic spices. So, I combined Mona’s recipe with my previously posted North African Meatballs recipe. I am happy to say that this version is much better. “The potatoes and carrots give more flavor and texture to the sauce,” according to Raizel, my budding gourmet.

Ingredients 

Meatballs:

2 lbs. ground meat

1 tablespoon North African Spice Mix, or to taste

1 clove garlic crushed 

North African Spice Mix:

1 tablespoon salt, ginger, turmeric, coriander, cumin, garlic powder 

2 tablespoons paprika 

1/2 teaspoon pepper, cayenne, cloves 

1/4 teaspoon nutmeg 

Sauce

1 onion, chopped 

3-4 potatoes, peeled and cut in quarters

4 carrots, peeled and sliced on the diagonal. I prefer to keep slices on the larger side.

3 cups water or broth 

1 can diced tomatoes 

3 oz. tomato paste

Alternative: I have only used 6 oz. tomato paste, with success. It all depends on what I have available.

1/2 teaspoon cinnamon, or to taste

Salt and pepper to taste

2 cloves garlic, crushed 

Optional: chopped fresh parsley and/or cilantro 

Instructions 

Place all the ingredients for the sauce in a pot. I usually add the crushed garlic at the end.

Blend all ingredients for the meatballs together. Shape into balls and place in sauce.

Stove top: bring to boil and let simmer until done. Add crushed garlic and adjust seasonings to taste.

Crockpot. Cook on low until done. Less water is required.

In pressure cooker: 4 minutes to pressure and then use the quick release method by running cold water over the lid when done.

This week, I made it in the crockpot overnight. I adjusted the seasonings when I got up this morning before going to work.

Fresh herbs always add a gourmet touch, but I am not up to that yet.

Here are the pictures:

 

all set and ready to go in the crockpot


voila! the final product.

Everyone was soooooo happy!

I made it for this past Shabbat, and everyone wanted to have some. It was a hit!

Thank you Mona at healthyindiancooking.wordpress.com! 

And thank you to all my fellow bloggers for sharing your wonderful recipes. I feel like I am able to have a virtual glimpse of the kitchens of so many, all over the world!

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43 thoughts on “North African Meatball Stew 

  1. healthyindiankitchen June 28, 2016 at 11:22 AM Reply

    Excellent! Love this version and looks so yummy 🙂 thanks so much for your kind words! You are sweet ❤

    Liked by 1 person

  2. Doctor Jonathan June 28, 2016 at 2:37 PM Reply

    It is so nice to see how everyone shares and modifies different recipes to add their personal touches to the final product. I too follow the healthyindiankitchen and enjoy his skills and talents.
    Your final product looks truly amazing.

    Liked by 3 people

  3. Pan June 28, 2016 at 9:17 PM Reply

    I need to visit that blog ! This recipe will be made in my tiny kitchen, it has a wonderful blend of spices.. I’m a bit sensitive to hot spices.. I use cayenne but very sparingly.. What amount do you suggest I use, I trust your judgement ? 😊
    I’ve been wanting to try some African cuisine but haven’t gotten around to searching yet, and here you post one that already has me with anticipation 💛

    Liked by 2 people

    • Cooking For The Time Challenged June 28, 2016 at 10:36 PM Reply

      Synchronicity! I recommend “a pinch” which might be 1/8 of a teaspoon. I do not love things too spicy either. I like to use 1/2 – 1/4 of whatever amount you would use of regular pepper. This is very simple and fast too. The funny thing was, everyone, including unexpected guests loved it! I usually don’t serve unconventional food to guests, but it was very popular. I never would have thought so.

      Liked by 1 person

      • Pan June 29, 2016 at 1:25 AM

        I will happily follow the pinch recommendation 😊
        In the mist of chaos you adapted your usual culinary routine without sacrificing quality.. I can easily say the same about you having 2 blogs.. Time has forced you to adapt the quantity and you’ve done so without sacrificing the quality.. Some things in life are just worth waiting for 😊
        And for me lately it’s a bonus, you should see my reading list.. I don’t want to miss great posts and it’s taking me forever to catch up with those I follow..
        I’m reading most recent first, just trying to stay somewhat current 😁

        Liked by 1 person

    • Cooking For The Time Challenged June 28, 2016 at 10:37 PM Reply

      But, go visit Mona’s blog. Her recipes are great!

      Liked by 1 person

      • Pan June 29, 2016 at 1:42 AM

        I did, and am not disappointed.. Her photos are scrumptious too !

        Liked by 1 person

  4. anotherfoodieblogger June 28, 2016 at 10:54 PM Reply

    Personally I can not handle managing more than one blog since I work full time, but I do know others that have more than two they manage. Your mileage may vary. Either way, I do eventually read all the blog posts I follow. xo

    Liked by 1 person

    • Cooking For The Time Challenged June 28, 2016 at 11:02 PM Reply

      It is so funny that you just commented. I was just thinking “what about the 1 vs. 2 blog issue?” I also work more than full time. I find that 2 posts/ week is my capacity. I am VERY behind in my reading since the move.

      Liked by 2 people

  5. Karina Pinella June 29, 2016 at 1:26 AM Reply

    Great idea to use slow cooker, but what about the fat from the ground beef?

    Liked by 1 person

    • Cooking For The Time Challenged June 29, 2016 at 5:51 AM Reply

      It rises to the top. When it’s freshly made, I just leave it. Then I put it in the fridge and once it solidifies, I take it off.

      It’s funny that you mention the fat. I never thought about it… No one likes really likes fatty things here, and no one complained either. So, I guess removing after it chills works.🤔

      Liked by 1 person

  6. Lynz Real Cooking June 30, 2016 at 9:20 AM Reply

    Looks wonderful Carol! Hope things settle in soon, moving is so hard!

    Liked by 1 person

  7. CHCooks June 30, 2016 at 10:59 AM Reply

    Looks so comforting and wonderful Carol 🙂 And I know the pain of maintaining two blogs.. I have a personal blog and this food blog. Either one gets neglected at times..

    Liked by 1 person

  8. IreneDesign2011 July 1, 2016 at 1:12 AM Reply

    This looks very good 🙂
    I choose to write all in one blog and my readers don’t complain.

    Liked by 1 person

  9. Jayne on Weed Street July 1, 2016 at 4:14 PM Reply

    I could perhaps substitute turkey, as I don’t eat red meat. The spices would be just as delish! Thank you!

    Liked by 1 person

  10. munchkinontheroad July 12, 2016 at 7:56 PM Reply

    Reblogged this on On the Road Cooking and commented:
    Always love trying out a new cuisine. The North African spice blend sounds delicious.

    Liked by 1 person

  11. Claremary P. Sweeney July 19, 2016 at 6:29 AM Reply

    Carol, I’m going to try this recipe. As far as blogging, I love food blogs and the ones that have a story along with them are most interesting. My blog started out last year centered around the importance of early reading with children and has moved on to many other topics. It seems to work for the people who follow me, although my posts on baseball are not so much a hit in countries outside of the US. I must study up on soccer, I guess? Clare

    Liked by 1 person

    • Cooking For The Time Challenged July 19, 2016 at 6:39 AM Reply

      I love your stories! I think there is often only so much to say on one subject. I find when I go too off topic, people are less enthused about the off topic posts. My life runs the gamut.

      Liked by 1 person

      • Claremary P. Sweeney July 19, 2016 at 7:02 AM

        Thank you, Carol. I am getting to know your stories, too and the recipes are so practical. Part of blogging is getting to know the person behind the posts.The only problem I have in gaining new followers is not being able to spend enough time catching up with each of them. But, I try my best. Clare

        Liked by 1 person

      • Cooking For The Time Challenged July 19, 2016 at 7:07 AM

        Believe me, I understand. But, we can only start where we are and grow from there.🌿

        Liked by 1 person

      • Claremary P. Sweeney July 20, 2016 at 2:46 AM

        🌻

        Liked by 1 person

  12. marymtf July 29, 2016 at 9:48 PM Reply

    Never knew about North Afraid can spice mix. I’m guessing it will add to the flavour of any red meat dish including your meatballs.

    Liked by 1 person

  13. Elizabeth October 8, 2016 at 7:20 PM Reply

    This looks delicious and I’m always on the hunt for new dishes. I’m going to try this recipe soon! Thank you.

    Liked by 1 person

  14. amazingtangledgrace June 30, 2017 at 12:23 PM Reply

    Looks delicious!

    Liked by 1 person

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