Meatball Stew
Equipment
- 1 Large pot
- 1 Frying pan
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 500 grams ground beef
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese grated
- 1 egg
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups beef broth
- 1 can diced tomatoes 400 grams
- 2 carrots sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup fresh parsley chopped
Instructions
- In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, and egg.
- Form the mixture into small meatballs about 1 inch in diameter.
- Heat olive oil in a frying pan over medium heat and brown the meatballs on all sides.
- In a large pot, sauté chopped onion and minced garlic in olive oil until soft.
- Add beef broth, diced tomatoes, sliced carrots, salt, black pepper, and Italian seasoning to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the browned meatballs to the pot and continue to simmer for an additional 15 minutes.
- Stir in chopped parsley and let the stew rest for 10 minutes before serving.
Notes
To enhance the flavor of the meatballs, consider letting them chill in the refrigerator for 30 minutes before cooking to help them hold their shape better. Additionally, make sure to season the stew to your taste and adjust the salt and pepper as needed.
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