Moroccan Meatball Tagine

This is a toddler-friendly version of this recipe from Bon Appetit magazine. Nothing "spicy" and no "lumps" in the sauce.

Toddler ate everything but the greens. Baby ate EVERYTHING and a very large amount of it.

Meatballs:

approx. 1 lb ground beef
1/2 large onion, grated on the large holes on a box grater
1/3 cup panko
1 egg
2 cloves garlic, minced
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp Aleppo pepper

Combine all ingredients in a large bowl and gently mix together. Form into 1" to 1.5" balls and place on plate or baking sheet while you start the stew.

Stew:

1 tbsp olive oil
1.5 large onions, minced
4 cloves garlic, minced
2 cinnamon sticks
4 carrots, peeled and sliced diagonally approx. 1/2 cm thick
1/4 cup golden raisins
1/4 cup chopped dried apricots
1 large can (680 mL) tomato sauce (the kind that is just tomatoes, not seasoned in any way)
1/4 cup water mixed with large pinch beef bouillon
1/4 tsp ras el hanout spice mixture
several large handfuls baby spinach and/or baby kale

Saute onion in olive oil until well-cooked and somewhat browned, about 10 minutes. Add garlic and cinnamon sticks and cook for another minute. Add carrots, raisins, apricots, tomato sauce, water/bouillon mixture and ras el hanout. Bring mixture to a simmer.

Add meatballs, gently stirring/pressing to make sure they are submerged in liquid.

Braise at 350F for 35 minutes. Meatballs should be cooked through and carrots cooked (but not mushy).

Add spinach/kale and stir, then return to oven for 5 minutes.

Serve with easy couscous:

Saute 1 clove minced garlic in 1 tbsp olive oil. When it starts to turn golden, add:
3/4 cup water
pinch salt
zest of 1/2 lemon
large pinch chicken bouillon
generous tsp agave syrup
and bring to a boil, then remove from the heat.
Stir in scant 3/4 cup couscous, cover pot and let rest for 5 minutes. Add juice from 1/2 lemon and fluff with a fork.