Most stews use cuts of meat that take a good while of stewing, such as lamb shanks, ribs, or backbone. So, while you can taste the love and comfort, the downside is the sheer time that goes into them. Today, I’m sharing this authentic Iraqi spinach meatball stew.
The Iraqi solution to have your stew and eat it too, express style, is using meatballs. But, again, the time is slashed down to 20, or 30 minutes tops.
The Iraqi spinach meatballs I made here are a bit more robust than what I usually use by containing some dampened burghul in the mix. The stew itself is hearty with plenty of spinach, chickpeas, and tomato and a fragrant punch of fresh herbs and noomi.
Authentic Iraqi Spinach Meatball Stew
- 250 grams ground beef (minced beef)
- 1 small yellow onion - diced
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon dried mint
- 1 cup yellow onion - chopped
- ½ cup fresh dill - chopped
- ½ cup cilantro (coriander) - chopped
- 2 tablespoons tomato paste
- 400 grams spinach - frozen
- 400 grams tomato - chopped
- 1 cup white beans - cooked
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon cilantro (coriander)
- Drain the burghul well. Make the beef meatballs by mixing all the meatball ingredients well until incorporated, then shaping them into small balls or rods. Sear the beef meatballs in a bit of oil in a pot until browned on the outside but not yet cooked on the inside. Remove the meatballs and set them aside.
- In the same pot, using the oil left from the meatballs, saute the chopped onion until softened. Add the dill and coriander, and stir until withered. Add the tomato paste and saute for a minute more. Stir in the spinach, then add the canned tomato, cooked beans, and water.
- Drop the seared meatballs back in, bring to a boil, reduce to a simmer and cook for 20 minutes.
- Season with salt as needed and top with coriander. Serve hot with some freshly steamed rice on the side.