Ingredients
Meatballs:
- Ground Beef or Lamb – 1 lb.
- Egg – 1.
- Dry Breadcrumbs – 1/2 cup.
- Zucchini – 1 – chopped.
- Onion, 1 – chopped.
- Parsley, – 1 bunch.
- Garlic – 2 cloves.
- Seven Spices – 2 tsp.
- Cinnamon – 2 tsp.
- Ground Coriander – 1 tsp.
- Extra Virgin Olive Oil – 1 tbsp.
- Salt – 2 tsp.
Stew:
- Baby Potatoes – 1.5 lbs.
- Baby Carrots – 2 cups.
- Tomatoes – 2 large – chopped.
- Chicken Broth – 5 cups.
- Tomato Paste – 3 tbsp.
- Garlic – 1 head peeled.
- Cinnamon Sticks – 1.
- Freshly Cracked Black Pepper – to taste.
- Chopped Parsley – to taste.
Instructions
- Add all Kafta Meatball ingredients except for the beef, egg and breadcrumbs into a food processor and pulse a few times just enough to roughly chop. (You don’t want the mixture to get liquid-y)
- In a large bowl, add the mixture to the ground beef, egg and breadcrumbs. Mix together until well combined. Shape into bite sized balls.
- Heat a large skillet over medium-high and brown meat balls on all sides OR bake for 10 minutes on each side at 350 degrees F.
- Add all stew ingredients into slow cooker and mix until well combined.
- Transfer browned meatballs into slow cooker and cook on high for 4 hours or low for 8 hours.
- Taste check for additional salt or seasonings to your liking.
- Top with freshly cracked pepper and chopped parsley. Serve on top of rice.
Notes
If you’d like to thicken the stew, you can dissolve 1-2 tbsp of flour in a bit of water and add to the slow cooker during the last 30 minutes of cooking.
