Moroccan Wagyu Meatball Stew

Ingredients:

For wagyu meatballs:

* 1 lb wagyu ground beef

* 2 tbsp chopped Italian parsley

* 1 tbsp chopped fresh coriander

* 1/2 teaspoon shichimi togarashi

* 1/2 red onion, peeled and finely chopped

* 1/4 tsp cayenne

* Koshur salt to taste

* 2 teaspoons olive oil for pan frying

For the stew:

* 2 cloves fresh garlic, peeled

* 2 medium onions, peeled and finely chopped

* 1 green bell pepper, cored, seeded and chopped

* 1 small bunch of Italian parsley, chopped

* 2 lbs tomatoes, chopped

* 1 teapoon shichimi togarashi

* 1 teapoon freshly ground black pepper

* 1/2 teaspoon ground cinnamon

* 2 teaspoons yuzu juice

* 1 1/2 teapoon Koshur salt

* 1/2 teaspoon fresh ginger, minced

* 6 eggs

Prep Time: 20 min
Cooking Time: 40 min

Instructions:
Combine all the spices and mix.

Then Combine all the ingredients for the wagyu meatballs but be careful to not over mix. Lightly mix beef with a folding action. If beef is over mixed end result will be less tender and overly firm. Form into 1 inch balls with wet hands, again be careful to not over work the beef.

Heat a 8 quart stove-top casserole pan and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the casserole pan. Set the meatballs aside, covered.

Add the garlic, onion, and bell pepper to the reserved oil in the casserole pan and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 30 minutes more. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve immediately directly from the casserole pan.

Eric Newman is an author for Teanobi.com. All articles may be used and reprinted as long as they have an active link at the bottom pointing to http://www.teanobi.com with the anchored text: green tea

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