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.
¼cupchickpeas (garbanzo beans) - rinsed and drained
¼cupred kidney beans - rinsed and drained
1clovegarlic - grated
1 ½tablespoondried oregano
1 ½tablespoondried thyme - ground
¼tablespoonKosher salt
1 ½teaspoonground cinnamon - dried
½teaspoonsugar (white sugar) - granulated
½teaspoonground black pepper
¾cupmacaroni
1tablespoonbasil - chopped
2cupsspinach - 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.