This meatball stew is a meal in every bowl. These meatballs are succulent, chewy and ever so hearty! I love this stew, as it satisfies you without making you feel uncomfortably full. It’s filled with healthy ingredients and tastes as it comes straight from the heart.
Comforting Swimming Meatball Stew
This swimming meatball stew is the perfect way to level up your meatballs. It's so easy to make yet taste so satisfying. Check out the easy recipe here.
Ingredients
1 large egg - beaten
½ cup breadcrumbs
2 tablespoons cilantro - finely chopped
2 tablespoons yellow onion - chopped
3 tablespoons Parmesan cheese - grated
¼ teaspoon ground nutmeg
2 cloves garlic - grated
½ pound ground beef (minced beef) - lean
2 ⅓ cups beef stock (beef broth or beef bouillon)
1 ½ cups water
6 ounces tomato paste
1 cup button mushrooms - sliced
¼ cup chickpeas (garbanzo beans) - rinsed and drained
¼ cup red kidney beans - rinsed and drained- 1 clove garlic - grated
1 ½ tablespoon dried oregano
1 ½ tablespoon dried thyme - ground
¼ tablespoon Kosher salt
1 ½ teaspoon ground cinnamon - dried
½ teaspoon sugar (white sugar) - granulated
½ teaspoon ground black pepper
¾ cup macaroni
1 tablespoon basil - chopped
2 cups spinach - roughly chopped
Instructions
- Roll up your sleeves and mix egg, breadcrumbs, cilantro, parmesan, onions, nutmeg, grated garlic, ground beef, a pinch of salt and pepper in a large bowl with your clean hands.
- Create small ½ inch size balls with the mixture. Keep dabbing your hands with water so as not to get too sticky. Lay each ball one by one on a large plate one by one.
- Drizzle olive oil on a large skillet over low, medium heat.
- Place all meatballs on the skillet, cooking over medium heat for about 10 minutes. Give the skillet a shake every few minutes, moving the meatballs around. Place a paper towel on a clean large plate. One by one, remove meatballs and place them on the plate.
- Combine beef broth, water, mushrooms, garbanzo beans, kidney beans, garlic, oregano, thyme, sugar, and cinnamon in a large pot. Bring to boil and add the pasta.
- Simmer for 10 minutes, then and then add in meatballs, spinach and basil. Cook for additional 20 minutes on a low setting.
- Serve in individual bowls garnished with parsley or cilantro.
Nutrition
Calories: 298kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 58mgSodium: 1086mgPotassium: 871mgFiber: 4gSugar: 6gVitamin A: 1527IUVitamin C: 11mgCalcium: 175mgIron: 6mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
