Meatballs:<\/p>\n
Stew:<\/p>\n
2 c cooked couscous (or quinoa)<\/p>\n
Preheat oven to 400.\u00a0 In a large bowl, soak the bread in the milk for 5 minutes.\u00a0 Add the meat, egg, cilantro, garlic, cinnamon, cumin, coriander, ginger, 1\/4 tsp pepper and 1\/4 tsp salt; gently mix to combine.\u00a0 Add bread crumbs if the mixture is too moist to handle.<\/p>\n
Using moistened hands and 2 Tbsp for each, roll meat mixture into meatballs.\u00a0 Arrange meatballs on a baking sheet.\u00a0 Place in oven and bake until browned and just cooked through, about 15-20 minutes.\u00a0 Remove and set aside.<\/p>\n
Meanwhile, heat the oil in a heavy large pot over medium heat.\u00a0 Add onions; saute until lightly browned, about 10 minutes.\u00a0 Add garlic, cinnamon and turmeric and continue to cook, stirring, for another minute.<\/p>\n
Add broth and tomatoes with juice, butternut squash and remaining 1\/4 tsp each salt and pepper.\u00a0 Bring to a simmer and cook until squash is just tender, about 20 minutes.<\/p>\n
Add meatballs and spinach and gently stir into the stew.\u00a0 Cook for another few minutes to rewarm meatballs and wilt spinach.\u00a0 Remove cinnamon sticks.<\/p>\n
Divide couscous or quinoa among 4 warm serving plates and top with the stew.<\/p>\n","protected":false},"excerpt":{"rendered":"
Meatballs: 1 slice bread (trim crust perhaps) (you might need additional bread crumbs – 1\/2 c or so) 1\/3 c low fat milk 1 lb ground lamb (original recipe was for beef) 1 egg 1\/4 c chopped fresh cilantro 2 garlic cloves, minced 1\/2 tsp ground cinnamon 1\/2 tsp ground cumin 1\/2 tsp ground coriander … <\/p>\n