Hearty Meatball Stew

Hearty Meatball Stew

Serves 6

The perfect meal to have on a cold winter day, when something hearty, warming, healthy and delicious is needed. The combination of ingredients makes this stew beautifully rich, fragrant and moreish, yet satisfying and filling at the same time. Although quite a few staple ingredients are used, this is a very easy, one-pot, foolproof recipe that everyone will love!

Ingredients

For the meatballs:

500g turkey mince (use veggie mince for a plant based option)

1 large onion, peeled & finely chopped

1 large organic free range egg

3tbsp breadcrumbs

2tbsp fresh parsley, finely chopped

1tbsp fresh oregano, stems removed (or 1tsp dried oregano)

1tbsp Worcester sauce

1tsp sweet paprika

1tbsp lemon zest

1tsp salt

1tsp white pepper

For the stew:

1tbsp olive oil

1tbsp ghee

1 leek, thickly sliced 

2 stalks of celery, chopped

300g small onions, peeled and halved

6 medium carrots, peeled and thickly sliced

200ml white wine

500g new potatoes, halved

3-4 cloves of garlic, peeled and sliced

1tbsp sweet paprika

1tbsp fresh oregano, stems removed (or 1tsp dried oregano)

1tbsp soy sauce

1tbsp Worcester sauce

700ml prepared chicken or veggie broth

1 tin of chopped tomatoes

2tbsp tomato paste

100g fresh or frozen garden peas

2tbsp flour mixed with 4tbsp cold water

1 small bunch fresh parsley, finely chopped

1 small bunch fresh basil, finely chopped

Juice of 1 lemon

Salt & pepper to taste

Method

Start be preparing the meatballs. Place the mince and all the other ingredients in a bowl and mix thoroughly with clean hands. Shape into medium meatballs and place on a lightly oiled plate. Warm the oil and ghee in a large, deep saucepan and lightly fry the meatballs, turning frequently, until they are golden brown all over. Set aside.

In the same pan, add the leek, celery, onions and carrots and sauté over medium heat. Up the heat to high and pour in the wine, allowing to simmer for a few minutes. Add the potatoes, garlic, paprika, oregano, soy sauce and Worcester Sauce and stir to combine. Pour in the broth, tinned tomatoes and tomato paste. Bring to a boil, reduce the heat and simmer for 15-20 minutes, or until all the veggies are fork tender. Add the peas. Prepare a slurry by mixing the flour and water and stir it in. The stew will thicken slightly. Now return the meatballs into the stew and gently mix them in, being careful not to break them. Add the parsley, basil and lemon juice and season to taste. Serve with a nice piece of crusty buttered bread. Enjoy!

Notes

To make this veggie, use veggie broth and plant based mince for the meatballs, or omit the meatballs entirely.

If fully vegan, use flaxseeds instead of the egg.

This stew can easily be made gluten free, by using gluten free breadcrumbs and flour.

Store in an airtight container in the fridge for a few days or the freezer for up to a month. Thaw overnight and reheat thoroughly as needed.