Hearty Meatball Stew

Name: Hearty Meatball Stew
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams 20-percent-fat ground beef (about 8 ounces); 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 425 grams diced tomatoes, drained; 353 milliliters chicken broth; 1 egg; 1 Tbsp all-purpose flour; 1 Tbsp chopped fresh flat-leaf parsley; 113 grams green beans, trimmed, cut into 1-inch-long pieces; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 4 Tbsps extra-virgin olive oil; 160 grams small onion, sliced (about; 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips; 0 teaspoons dried crushed red pepper flakes; 227 grams russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices; 2 sweet mild Italian sausages, casings removed; 227 grams white mushrooms, quartered; 1 slice white sandwich bread, torn into small pieces

Hearty Meatball Stew

Hearty Meatball Stew might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 635 calories, 27g of protein, and 45g of fat per serving. This recipe serves 4. This recipe from Foodnetwork requires flour, egg, mushrooms, and olive oil. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula.

Ingredients you will need

Bread

Water

Equipment you will use

Spatula

Bowl

Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.

Ingredients you will need

Salt And Pepper

Meatballs

Parsley

Sausage

Beef

Egg

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Baking Paper

Baking Sheet

Spatula

Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil.

Ingredients you will need

Meatballs

All Purpose Flour

Equipment you will use

Aluminum Foil

Heat a large heavy nonstick skillet over medium heat for 1 minute.

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Frying Pan

Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over.

Ingredients you will need

Meatballs

Olive Oil

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Frying Pan

Spatula

Transfer the meatballs to a large plate.

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Meatballs

Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes.

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Peppers

Onion

Pepper

Salt

Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes.

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Salt And Pepper

Mushrooms

Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

Ingredients you will need

Red Pepper Flakes

Meatballs

Potato

Tomato

Beans

Broth

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

227grams

20-percent-fat ground beef (about 8 ounces)0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 425grams

diced tomatoes, drained 353milliliters

chicken broth 1

egg 1Tbsp

all-purpose flour 1Tbsp

chopped fresh flat-leaf parsley 113grams

green beans, trimmed, cut into 1-inch-long pieces 0teaspoons

kosher salt 1teaspoons

kosher salt 4Tbsps

extra-virgin olive oil 160grams

small onion, sliced (about 1large

red bell pepper, cored, seeded and cut into 1/2-inch strips 0teaspoons

dried crushed red pepper flakes 227grams

russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices 2

sweet mild Italian sausages, casings removed 227grams

white mushrooms, quartered 1slice

white sandwich bread, torn into small pieces

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. 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 Selbach Incline Dry Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Selbach Incline Dry Riesling

Vinified in stainless steel, with just a hint of residual sugar, this wine vividly represents all that Mosel wine should be – Fruity with vibrant acidity, clarity, and precision; all highlighted by intense slate driven minerality. As an introduction to what one can gleam from great Mosel wine, Selbach’s ‘Incline’ is incredible. You may find the "Doctor" has been dosing you with the wrong medicine.