Meatball Stew

The spices in this stew are reminiscent of  Northern African cuisine and go best with couscous, but it could also be served with a good, crusty bread or pasta.

Solar Moroccan Style Meatballs

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 pound ground lean ground beef

2 teaspoons ground cumin, divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1 cup diced tomatoes

1/2 cup water

3 tablespoons tomato paste

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh mint

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the oil, onion, and garlic. Cover and cook in the Sun Oven until the onion is soft, 15 to 20 minutes.

Prepare the meatballs while the onion mixture is cooking. In a large bowl, mix together the beef, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Using damp hands, shape the beef mixture into 24 meatballs; set aside.

Bring the pot with the onions in and leave Sun Oven out. Add the tomatoes, water, and tomato paste. Stir in the remaining 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the meatballs. Cover and return the pot to the Sun Oven. Cook until the meatballs are cooked through, 45 minutes to 1 hour. Remove the pot from the Sun Oven. Stir in the lemon juice and mint. Serve over couscous.

 

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