Moroccan Spiced Meatball & Greens Stew

Take your pick of greens for this North African – inspired stew – kale, mustard, chard, or spinach. They’re all great non-dairy sources of calcium as well as iron, potassium, magnesium, and vitamins A, C, K, and folate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

In a medium bowl, combine the shallot, egg, almond meal, cumin, coriander, salt, pepper, ginger and cinnamon. Add the ground beef and mix just until combined. Form into 1 1/2 inch meatballs. Place the meatballs on a foil-lined shallow baking pan. Bake for 10 minutes.

Step 3

In a 5 -6 quart slow cooker, combine the onion, carrots, garlic, and turmeric. Add the broth and tomatoes. Arrange the meatballs in an even layer in the slow cooker. Cover and cook on low for five hours or on high for 2 1/2 hours.

Step 4

Turn the slow cooker to high if using the low setting. Gently stir in the greens. Cover and cook just until the greens are tender, 5 to 10 minutes. Stir in the cilantro just before serving.

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