Moroccan Meatball and Vegetable Ragout by From A Chefs Kitchen

Moroccan Meatball and Vegetable Ragout by From A Chefs Kitchen

Moroccan Meatball and Vegetable Ragout are serious meatball and vegetable goodness going on all at the same time!  It’s sure to spice up any night with the tender spiced meatballs and onions, bell peppers, and eggplant blanketed in a zesty tomato-based sauce.

RatingDifficultyIntermediate
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Moroccan Meatball and Vegetable Ragout by From A Chefs Kitchen
Yields6 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

There’s nothing old fogey about this Moroccan-inspired dish!  Tender spiced meatballs along with onions, bell peppers, and eggplant are blanketed in a zesty tomato-based sauce.  Sure to spice up any night!

Serve Moroccan Meatball and Vegetable Ragout with couscous or quinoa spiked with a little curry powder.  A dollop of yogurt wouldn’t be bad either!

Sauce
 1 large eggplant, cubed
 1 tbsp salt plus more for sauce
 ¼ cup olive oildivided
 1 large onion, chopped
 1 large yellow or orange bell pepper, chopped
 1 large green bell pepper, chopped
 4 cloves garlic, minced
 1 tsp ground cumin
 14.50 oz beef broth
 15 oz diced tomatoesundrained
 Freshly ground black pepper
MEATBALLS
 3 cloves garlic, minced
 1 tsp Hungarian paprika
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp salt
 Freshly ground black pepper
 ½ cup panko
 1 large egg
 2 tbsp water, broth or milk
 ½ cup chopped cilantro, divided
 1 lb ground chuck
 ¼ cup chopped cilantro
 Cooked couscous or quinoa
 Yogurt
Moroccan Meatball and Vegetable Ragout - Shot of ragout in skillet garnished with cilantro with spice bowls in the background
Moroccan Meatball and Vegetable Ragout - Photo credit From A Chefs Kitchen
 
 

Ingredients

Sauce
 1 large eggplant, cubed
 1 tbsp salt plus more for sauce
 ¼ cup olive oildivided
 1 large onion, chopped
 1 large yellow or orange bell pepper, chopped
 1 large green bell pepper, chopped
 4 cloves garlic, minced
 1 tsp ground cumin
 14.50 oz beef broth
 15 oz diced tomatoesundrained
 Freshly ground black pepper
MEATBALLS
 3 cloves garlic, minced
 1 tsp Hungarian paprika
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp salt
 Freshly ground black pepper
 ½ cup panko
 1 large egg
 2 tbsp water, broth or milk
 ½ cup chopped cilantro, divided
 1 lb ground chuck
 ¼ cup chopped cilantro
 Cooked couscous or quinoa
 Yogurt
Moroccan Meatball and Vegetable Ragout by From A Chefs Kitchen

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