My posts have slowed down a bit recently and I don’t anticipate that changing anytime soon. This longggg winter has evolved into a pattern of Clara getting sick, nobody getting sleep, tired me going crazy stuck home in the cold with a sick toddler, escaping out of town to restore my sanity, picking up germs traveling, and the cycle repeats. Are the trips worth it? Absolutely. But I could do with a little health and warmth around here. That’s my excuse anyway for why I’ve been less focused on cooking. It’s happening. I still have some awesome recipes to share. But excuse me if they’re a little less frequent.

Clara and I are headed out of town again next week (home to VA!). And then to Utah again in April for another sister’s wedding. (Poor Dustin gets left behind. But he’s so busy I’m sure we’re hardly missed. Until he’s comes home and has to make microwave his own dinner, that is.) I’m also hoping to sneak up to Ann Arbor sometime in March. We need to see more of this part of the country before we’re gone permanently. (No news on that front. We’re just aware that Dustin finishes residency in June and we’ll be unemployed and homeless if we don’t figure it out soon!)

Our Valentine’s Day didn’t turn out quite as, uh, romantic as expected. Clara was extra sick (since her baseline is sick now-days) and so instead of dinner and a movie out, we stayed in and babysat so our neighbors could go out. I did make pasta (Dustin’s true love) and red velvet cupcakes (recipe shortly!) and we rented a movie after the babes were asleep. So this past weekend we finally made it out to dinner at a Moroccan restaurant I’ve been dying to try. It was a small, funky smelling, hole-in-the-wall, practically under the freeway, but surprisingly charming kind of place. And we weren’t disappointed. The food was fantastic and we’ll be back. But I have to say. I think my own tagine is just as good.

This is my latest attempt at Moroccan food with a tagine consisting of ground beef meatballs simmered with carrots and raisins in a spicy tomato stew. The ingredient list is long, but the method is straightforward and the flavors outstanding. Best served over couscous or with warm pita for soaking up the rich broth.

Moroccan Beef Meatball Tagine

INGREDIENTS

Meatballs:
1 1/4 lbs. ground beef
1/3 cup coarsely grated onion
1/3 cup panko breadcrumbs
1/4 cup chopped fresh cilantro
1 large egg, beaten
2 cloves garlic, minced
1 tsp. turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
up to 1/2 tsp. cayenne pepper (I just used a pinch)
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt

Stew:
1 Tbsp. olive oil
1 large onion, chopped
2 cups thinly sliced carrots
4 cloves garlic, minced
2 cinnamon sticks
1 tsp. tumeric
1/8 tsp. saffron threads, crumbled (recommended, but won’t be ruined without)
1 cup beef broth
28 oz. can diced or crushed tomatoes
1/4 cup golden raisins
1/4 cup chopped fresh cilantro + extra for garnish
5 oz. baby spinach, chopped
couscous, for serving (I used this recipe but halved the oil)
lemon, for serving (optional)

DIRECTIONS

1. To prepare the meatballs, gently mix all of the ingredients in a large bowl. Roll the meat into 2-inch round meatballs and place on a baking sheet.

2. Preheat oven to 350 F.

3. Heat oil in a large heavy ovenproof pot over medium heat. Add the onion and carrots and saute until the onion is soft and browned, about 15 minutes. Add the garlic and spices and stir for 2 minutes. Add the broth, tomatoes with their juice, and raisins. Bring the stew to a simmer. Carefully add the meatballs to the stew, gently pressing into the liquid to submerge. Sprinkle the cilantro over top. Cover the pot and place in the oven. Bake until the meatballs are cooked through and the carrots are tender, about 35 minutes.

4. Add the spinach to the stew and cook for another 5 minutes, until wilted. Gently stir in the spinach, making sure not to break up the meatballs. Remove the cinnamon sticks and season to taste with salt and freshly ground black pepper. Serve over couscous garnish with cilantro and lemon.

Serves 6.

(Adapted from Bon Appetit)