MOROCCAN MEATBALLS IN VEGETABLE STEW
By Diana Rodgers
This dish is a great paleo comfort meal that has a little kick from the cayenne pepper (add more if you like it hot). It’s balanced with the sweetness of the tomatoes and dried fruit for a rich stew. You’ll never miss the beans or rice.
Mix all of the above ingredients together and bake in a 350-degree oven for approximately 15 minutes.
In a large skillet, heat 2 tablespoons of olive oil. Add the onions and sauté the until soft. Add the garlic, carrots and celery and sauté for another 5 minutes. Add the chicken broth and tomatoes and bring to a simmer. Simmer for approximately ½ hour, uncovered. Add the meatballs, cauliflower and dried fruit and simmer lightly for about half an hour or longer. Season with salt and pepper, to taste. Garnish with fresh parsley.