Greek Meatball Stew

Name: Greek Meatball Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 397 grams butter beans, drained and rinsed; 794 grams diced fire-roasted tomatoes with green chiles; 340 grams ground beef chuck; 1 Juice of lemon; 472 milliliters low-sodium chicken broth; 1 teaspoon dried oregano; 135 milliliters pimiento-stuffed green olives; 1 teaspoons ground pumpkin pie spice or allspice; 1 large red onion, cut into chunks; 2 slices thick slices sandwich bread, torn into pieces; 2 slices thick slices sandwich bread, torn into pieces; 2 smalls large or zucchini, quartered lengthwise and cut into 1/2-inch pieces; 45 grams lightly packed fresh mint, dill or a combination

If you want to add more Mediterranean recipes to your recipe box, Greek Meatball Stew might be a recipe you should try. For $3.24 per serving, you get a main course that serves 4. One serving contains 474 calories, 26g of protein, and 24g of fat. It is perfect for Autumn. It is a good option if you're following a dairy free diet. A mixture of onion, zucchini, ground beef chuck, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Put the chicken broth and tomatoes in a large Dutch oven or pot, cover and bring to a boil over medium-high heat. Meanwhile, put the onion, olives, mint, oregano and pumpkin pie spice in a food processor; pulse until very finely chopped.

Ingredients you will need

Pumpkin Pie Spice

Chicken Broth

Tomato

Oregano

Olives

Onion

Mint

Equipment you will use

Food Processor

Dutch Oven

Add half of the onion mixture to the pot.

Ingredients you will need

Onion

Equipment you will use

Pot

Add the bread to the food processor with the remaining onion mixture and pulse to form wet crumbs.

Ingredients you will need

Bread

Onion

Equipment you will use

Food Processor

Transfer to a large bowl, add the beef and mix with your hands until just combined. Form into 20 small meatballs and add to the pot. Cook, turning the meatballs once, until just firm, about 3 minutes. Gently stir the butter beans and zucchini into the stew; cook until the zucchini is tender, about 5 minutes.

Ingredients you will need

Butter Beans

Meatballs

Zucchini

Beef

Stew

Equipment you will use

Bowl

Pot

Add lemon juice to taste.

Ingredients you will need

Lemon Juice

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

397grams

butter beans, drained and rinsed 794grams

diced fire-roasted tomatoes with green chiles 340grams

ground beef chuck 1

Juice of lemon 472milliliters

low-sodium chicken broth 1teaspoon

dried oregano 135milliliters

pimiento-stuffed green olives 1teaspoons

ground pumpkin pie spice or allspice 1large

red onion, cut into chunks 2slices

thick slices sandwich bread, torn into pieces 2slices

thick slices sandwich bread, torn into pieces 2smalls

large or zucchini, quartered lengthwise and cut into 1/2-inch pieces 45grams

lightly packed fresh mint, dill or a combination

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Waterbrook Reserve Cabernet Sauvignon with a 4.5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Waterbrook Reserve Cabernet Sauvignon

Cocoa and dark fruit aromatics are followed by oaky, fruit-driven flavors such as black plubs. A healthy grip of tannins and balanced acidity make this wine full-bodied, with a long, lingering finish that shows flavors of coffee, currant, leather and spice.