Moroccan Meatball Stew - cooking recipe

Ingredients

For the meatballs
1 1/2 lbs ground beef
1 onion, chopped
1/3 cup panko breadcrumbs
1/4 cup cilantro, chopped
1 egg, beaten
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
For the stew
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron thread, crumbled (I skipped the saffron)
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can tomatoes, diced
1/4 cup golden raisin
2 cups carrots, sliced into 1/2-inch pieces cut on the diagonal
1/4 cup cilantro, chopped
1 (5 ounce) package spinach leaves

Preparation

To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
Stir in broth, tomatoes and raisins.
Preheat oven to 350 degrees F.
Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
Bake for 35-40 minutes.
Sprinkle with spinach and cover and bake another 5 minutes.
Stir to mix and remove cinnamon sticks.