Meatball Stew
This Meatball Stew is hearty, comforting, and full of rich flavor. Tender homemade meatballs simmer in a savory sauce with vegetables until everything blends together beautifully.
Ingredients
For the Sauce:
- 3 tablespoon Extra Virgin Olive Oil
- 2 Onions Chopped
- 1½ teaspoon Salt
- ½ teaspoon Black Pepper Freshly cracked
- 3 Cloves Garlic Minced
- 1 Pepper Chopped
- 200 g Runner Beans Chopped
- ¼ teaspoon Nutmeg
- 1 tablespoon Cumin Powder
- 1 tablespoon Paprika
- 3 Tomatoes
- 50 ml Wine
- 2 Carrots Chopped
- 500 ml Chicken Broth
- 150 g Green Peas
- 200 g Potatoes Cut into pieces
For Meatballs:
- 500 g Minced Meat
- 1 teaspoon Salt
- ½ teaspoon Black Pepper Freshly cracked
- 1 teaspoon Cumin
- ½ teaspoon Nutmeg Powder
- 3 Cloves Garlic Minced
- Parsley Finely chopped
- 1 Egg
- 50 g Breadcrumbs
Instructions
- Heat extra virgin olive oil in a large saucepan over medium heat, add chopped onions, add salt and pepper, and sauté until softened.
- Add the finely chopped garlic to the pan, and sauté for 2 minutes until fragrant.
- Add the diced pepper to the pan, and sauté until softened.
- Add the Cut diced runner beans to the pan along with nutmeg, cumin powder, and paprika. Cook for a few minutes.
- Cut the tomatoes, place them in a mixer, and blend until smooth.
- Stir in the tomato puree and cook for 5 minutes.
- Pour in the wine and let it simmer for a couple of minutes.
- Add the chopped carrots to the sauce, and cook for a few minutes.
- In a large bowl, combine minced meat, salt, pepper, cumin, nutmeg powder, minced garlic, chopped parsley, egg, and breadcrumbs.
- Mix the ingredients thoroughly until well combined.
- Shape the mixture into meatballs of your desired size.
- Heat extra virgin olive oil in a pan and fry the meatballs until browned.
- Gently place the meatballs into the sauce.
- Add chicken broth and green peas, then let the sauce simmer.
- Add the potato pieces to the sauce, and simmer until the meatballs are cooked through and the vegetables are tender.
Notes
Brown the Meatballs First: I always give the meatballs a quick fry before adding them to the sauce; it helps them hold together and adds so much extra flavor.
Blend the Tomatoes Smoothly: I like to blend the tomatoes until they're completely silky. It gives the sauce a smooth texture that wraps around every bite.
Sauté the Spices with the Beans: I love how cumin, paprika, and nutmeg come alive when cooked with the beans for a few minutes. It really builds a rich, spiced base.
Add the Potatoes at the End: I wait to add the potatoes until the meatballs are already simmering; this way, they stay tender without falling apart.
Simmer Low and Slow: I let everything bubble gently on low heat; it gives the flavors time to come together and makes the sauce taste even better.
Nutrition
Calories: 500kcal | Carbohydrates: 40g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 2984mg | Potassium: 1066mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4814IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 6mg