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 Moroccan Meatball Stew with Green Beans and Beet Leaves

With EasyCook
 
The old-fashioned way, since the times of oil burners,
with a rich yellow-green sauce, fragrant, seasoned meatballs and a lot of joy in the kitchen.
 
Cooking time: 1½ hours
Yield:  6-8 servings
 
For the meatballs:
  • ½ kg Ground beef, chicken or turkey
  • 1 Medium onion
  • 1 Medium potato, peeled
  • 3 tbsp Parsley\Cilantro
  • 1 Egg
  • ⅓ cup Breadcrumbs
  • 1 tbsp Moroccan paprika
  • ½ tsp Cinnamon
  • ½ tsp Cumin
  • Salt, pepper
  • For the sauce:
  • 1 Onion, chopped
  • 1 tbsp Olive oil
  • 4 Garlic cloves, sliced
  • 1 pack Beet leaves, finely chopped
  • 2 cups Green beans (can use frozen)
  • 4 tbsp Cilantro, chopped
  • 1 tbsp Turmeric
  • 1 tbsp Sweet paprika
  • Salt, pepper
 
Preparation:
1. For the meatballs: Grind the onion, potato, parsley and egg in a food processor. Add the mixture to the ground meat along with the breadcrumbs and seasoning and mix well.
2. For the sauce: Select the PRO setting on the EasyCook pot and set it to 140*c for 1½ hours. Add the oil and onion to the pot, close the lid and fry for 3 minutes. Add the beet leaves, beans, garlic, cilantro, seasoning and 3 cups of water.
3. With wet hands, create balls from the meat mixture and throw in the sauce. Close the lid, change the temperature by pressing and holding the TEMP button, the display will light up and you can set the temperature to 100*c. Press the START button to continue cooking, close the lid and let it cook until the end of the program. 
 
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.
 
 
 

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