Hearty Italian Meatball Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
760 kcal
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Course
Main Course
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Cuisine
Italian
Hearty Italian Meatball Stew
Description
The stew begins with meatballs made by soaking bread in milk, then combining it with ground beef, eggs, Parmesan, parsley, basil, oregano, salt, and garlic for flavor. The mixture is gently mixed and shaped into small balls resembling golf balls. These meatballs are browned in olive oil to develop a crust that adds depth to the stew.
Next, aromatics of garlic and shallot are sautéed in olive oil, and potatoes and carrots are added with tomato puree, water, and seasoning including salt, pepper, and oregano. The browned meatballs return to the pot and the mixture is simmered on low heat, uncovered or partially covered, until the stew thickens and vegetables become tender.
The finished stew offers a balance of rich meatiness from the meatballs, sweetness from the carrots, earthiness from the potatoes, and vibrant acidity from the tomato puree. Chopped fresh parsley garnishes the dish, adding freshness. This stew serves as a complete meal and reheats well.
Leftover stew should be refrigerated and consumed within 3-4 days. It can be frozen for up to 3 months, though texture of potatoes may be better preserved if added fresh upon reheating. Reheating can be done on the stove or microwave.
Ingredients
FOR THE MEATBALLS
- ¼-½ cup milk (62-122 grams)
- 2-3 lices bread crust removed
- 1 pound ground beef 1/2 kilo, 80% lean
- 2 large egg
- ½ cup Parmesan Cheese 50 grams, freshly grated
- 1 teaspoon parsley dried
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ½ teaspoon salt or to taste
- 1-2 cloves garlic minced
- 1-2 tablespoons olive oil
FOR THE STEW MIXTURE
- 2 tablespoons olive oil
- 1 onion or shallot; chopped
- 1-2 cloves garlic minced
- 4 medium potatoes cubed medium/large
- 2 medium carrots chopped
- 2¼ cups tomato puree 500 grams, aka passata
- ¾ cup water (177 grams)
- ¼-½ teaspoon salt
- 1-2 dashes black pepper or hot pepper flakes
- ½-1 teaspoon oregano
- 1 tablespoon parsley fresh, minced
Instructions
FOR THE MEATBALLS
- In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
- In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( a little smaller than the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides. Remove to a clean plate.
- In a large pot add the oil, garlic and chopped shallot (or small onion), cook on medium heat until transparent 1-2 minutes. Then add the carrots, potatoes, tomato puree, water and spices, mix together, then add the meatballs, and gently stir to combine.
- Bring to a boil, then lower the heat, place the lid on the pot but don't completely cover, continue to cook on low heat until thickened about 30 minutes, stirring occasionally. Sprinkle with chopped fresh parsley before serving. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- You can reheat the stew on the stove or in a microwave safely.
- This stew can be frozen for up to 3 months in a suitable freezer-safe container.
- Because frozen potatoes may become grainy, consider adding freshly cooked potatoes when reheating a frozen portion.
- Thaw frozen stew overnight in the refrigerator before reheating to maintain best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Calories | 760kcal | 38% |
| Carbohydrates | 64g | 21% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 186mg | 62% |
| Sodium | 897mg | 37% |
| Potassium | 2064mg | 44% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 6115IU | 122% |
| Vitamin C | 60mg | 67% |
| Calcium | 289mg | 29% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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