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Comforting Mini Meatball Stew Recipe

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4.2 from 14 reviews

This Comforting Mini Meatball Stew features tender, spiced meatballs simmered in a fragrant tomato-based sauce infused with aromatic spices like turmeric, seven spice, coriander, and optional saffron. Finished with a fresh garlic and cilantro sauté, this hearty stew is perfect for serving over vermicelli rice, delivering warm, rich flavors suitable for a satisfying family meal.

Ingredients

Meatballs

  • 1 lb. lean ground beef or lamb (93-95%)
  • 1 medium onion, grated
  • 1 tablespoon tomato paste
  • ½ teaspoon ground turmeric
  • 1 teaspoon seven spice
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground saffron (optional)
  • 3 tablespoons olive oil, divided

Sauce

  • 1 yellow onion, chopped
  • 1 teaspoon seven spice
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1 tablespoon tomato paste
  • ½-1 cup chicken or beef broth
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons butter
  • 10 cloves garlic, minced
  • ⅓ cup chopped cilantro

Instructions

  1. Squeeze: Squeeze out the water from the grated onion by placing it in a cheesecloth and wringing out the liquid. Transfer the onion to a medium bowl, add the ground beef or lamb, tomato paste, turmeric, seven spice, kosher salt, black pepper, and optional ground saffron.
  2. Roll: Mix the ingredients together gently with a spoon or your hands until just combined. Scoop about 1 teaspoon of the mixture and roll it between your palms to form small meatballs. Place the formed meatballs on a plate or baking sheet. Continue this until all meatballs are formed.
  3. Sear: Heat a medium Dutch oven or sauté pan over medium-high heat. Add 1 tablespoon of olive oil and wait until it shimmers. Add a single layer of meatballs to the pan and cook for about 2 minutes, turning to brown all sides. Remove these seared meatballs to a plate. Repeat with remaining meatballs, adding oil as needed. The meatballs will finish cooking in the sauce.
  4. Sauté: In the same pan, add about 2 tablespoons of olive oil. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in turmeric, seven spice, coriander, and tomato paste. Cook for 30-60 seconds until the tomato paste begins to brown. Add the chicken or beef broth and tomato sauce, stirring to combine. Bring the mixture to a simmer.
  5. Simmer: Return the browned meatballs to the pan. Cover and reduce heat to medium-low. Let the stew simmer gently for 20-25 minutes, allowing the meatballs to cook through and the sauce to slightly reduce and thicken.
  6. Sauté Garlic and Cilantro: While stew simmers, heat butter in a skillet over medium heat. Once melted, add the minced garlic and sauté for 40-50 seconds until fragrant. Stir in the chopped cilantro and combine well.
  7. Finish: Stir the garlic and cilantro mixture into the meatball stew. Taste and adjust seasoning with kosher salt and black pepper as needed. Serve the mini meatball stew hot, ideally over prepared vermicelli rice for a complete comforting meal.

Notes

  • Wrang out the grated onion to remove excess moisture to prevent the meatballs from being too wet and falling apart.
  • Use chicken or beef broth based on preference or availability; adjust quantity depending on desired sauce thickness.
  • The meatballs are partially cooked when searing and finish cooking in the simmering sauce to keep them tender and moist.
  • Seven spice is a Middle Eastern blend that typically contains cinnamon, black pepper, cumin, cardamom, coriander, cloves, and nutmeg; it imparts warm, aromatic flavors.
  • Serve with vermicelli rice or your favorite grain to make a hearty meal.

Find it online: https://simpleplatter.com/comforting-mini-meatball-stew-recipe/