Moroccan Beef Meatball Tagine

PreparationFor meatballs: Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. For stew: Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins. Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons. Available in the Asian foods section of some supermarkets and at Asian markets. Per serving (analysis does not include Couscous with Fresh Cilantro and Lemon Juice): 407.2 kcal calories, 44.1% calories from fat, 20.0 g fat, 6.9 g saturated fat, 117.9 mg cholesterol, 28.6 g carbohydrates, 5.0 g dietary fiber, 13.1 g total sugars, 23.6 g net carbohydrates, 28.6 g protein Nutritional analysis provided by Bon Appétit

PreparationFor meatballs: Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. For stew: Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins. Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons. Available in the Asian foods section of some supermarkets and at Asian markets. Per serving (analysis does not include Couscous with Fresh Cilantro and Lemon Juice): 407.2 kcal calories, 44.1% calories from fat, 20.0 g fat, 6.9 g saturated fat, 117.9 mg cholesterol, 28.6 g carbohydrates, 5.0 g dietary fiber, 13.1 g total sugars, 23.6 g net carbohydrates, 28.6 g protein Nutritional analysis provided by Bon Appétit