Moroccan Meatball Stew with quinoa

Moroccan Meatball Stew with quinoa

Moroccan Meatball Stew with quinoa


  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 tbsp lemon zest
  • Salt to taste


  • 1/2 cup of milk
  • 2 lbs ground beef
  • 1/4 cup plain breadcrumbs
  • 1/4 cup French shallots
  • 3 tbsp of fresh mint
  • 2 garlic cloves
  • 1 tsp of cumin
  • 1/2 tsp of turmeric
  • 1 egg
  • salt to taste

to serve

  • 3 chopped green onions
  • 1 cup quinoa
  • 2 cup of water
  • lemon zest


  • Chop the French shallot, garlic and the mint in the Chop’n’Prep.
  • Mix all the ingredients for the meatballs in a Thatsa Bowl and form about 16 balls.
  • Place1 cup of quinoa with 2 cups of water in the 3L Tupperwave stack cooker.
  • Cook the meatballs in the Tupperwave colander over the container 1.75 L to collect the grease, on top of the 3 L with the quinoa.
  • Put all the ingredients for the sauce in the Quick Shake and mix.
  • Remove the surplus grease and replace the meatballs in the 1.75L.
  • Pour the sauce over the Meatballs
  • Cook again for 12 minutes.
  • Serve the meatballs on the quinoa. Add the green onions and zest of lemons (Zested with the zest n’ press).


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