Meatballs with a slightly spicy edge bathing in a cumin and gingery tomato sauce inside a tender roasted pumpkin; each bite finds an interesting mix of the Moroccan flavors. And it's interactive dinning as it's up to the eater to scoop in the bowl as part of the dish.
Perfect for a casual family outing or for an elegant celebration dinner, this Fat and Happy Moroccan Meatball Stew will keep you warm and fill your tummy.
Fat and Happy Food Blog Tips and Techniques: To roll the meatballs I used a 1/2 Tbls cookie scoop to scoop them out and to keep them all consistent, then rolled them into tight balls from there. Squash could easily substitute in for the pumpkin bowls.
For the potato topping
1 russet potato
2 garlic cloves
2 Tbls butter
1 cup broth
Remove the skin from the sweet potatoes, clean the parsnip and the russet potato. Cut them all into chunks and roast until fork tender. Heat the broth with the two cloves of garlic. Mash the potatoes, using garlic-infused broth as needed for a creamy consistency. Add salt and pepper to taste.