THIS. IS. EVERYTHING. Allllll of the spices and flavors made this comforting Whole 30 Moroccan Spiced Meatball & Greens stew so delicious and satisfying that even my “soup hater” fiancé devoured a massive bowl. Vegetarian? Leave out the meatballs and serve it over some lentils or brown rice! It’s low carb, filling af, #whole30, anti inflammatory… should I keep going? I adapted this recipe from @melissa_hartwig’s Whole 30 Slow Cooker cookbook which is AMAZING! I highly suggest it! All ingredients are from @sprouts but can be found at any grocery store!
Moroccan Spiced Meatball & Greens Stew
- 1.5 lbs organic grass fed ground beef
- 1 small shallot minced
- 1/3 cup almond flour
- 1 tsp cumin, coriander, salt, & pepper
- 1/2 tsp cinnamon & ground ginger
- 1 white onion diced
- 4 garlic cloves minced
- 2 carrots peeled and chopped
- 1 medium sweet potato cubed
- 1 14 oz can of diced tomatoes
- 4 cups organic beef broth
- 1 tsp turmeric
- 8 cups organic greens (I used kale)
- fresh cilantro
For the meatballs, combine ground beef, minced shallot, egg, almond flour, cumin, coriander, salt & pepper, cinnamon, and ground ginger. Bake at 400 degrees for 10 min.
In the slow cooker, add white onion, cloves of garlic, chopped & peeled carrots, sweet potato, beef bone broth (or regular), diced tomatoes - undrained, and turmeric. Stir then add in meatballs.
Cook on high for 3 hours or low for 5. Once it’s done, Add in 8 cups of chopped organic greens - I did kale and cover for 5-10 minutes on high heat.
Top with fresh cilantro before serving. We also topped it with some sriracha for some added spice and OMG it was heavenly!