Hearty Meatball Stew with Peas and Potatoes
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INGREDIENTS
Meatballs:
- 1 pound/450 grams ground beef
- 1 small onion, grated
- ½ cup finely chopped parsley
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- ½ tablespoon Ras el Hanout
- 3 tablespoons breadcrumbs
- 2 tablespoons olive oil
Stew:
- 5-6 medium potatoes, peeled and cut into large chunks
- 1 cup frozen peas
- 4 garlic cloves, thinly sliced
- 5 ripe tomatoes, blended or grated
- 1 tablespoon tomato paste
- 2 tablespoons paprika
- Kosher salt, to taste
- 2½ cups water, or enough to cover
INSTRUCTIONS
- In a large bowl, combine the ground beef, grated onion, parsley, paprika, salt, Ras el Hanout, breadcrumbs, and olive oil. Mix gently until just combined. Roll into small, even-sized meatballs (about 1 inch in diameter) and set aside.
- In a large, wide pot over medium heat, heat a drizzle of olive oil. Add the sliced garlic and cook until fragrant, about 1 minute. Stir in the paprika and tomato paste, letting them toast for 30 seconds. Pour in the blended tomatoes, season with salt, and cook until the sauce thickens slightly, about 10 minutes.
- Add the potatoes and peas to the pot, stirring to coat in the sauce. Pour in the water, ensuring the vegetables are just covered. Bring to a gentle simmer.
- Carefully nestle the meatballs into the stew, ensuring they are submerged. Cover and let simmer over low heat for 25 minutes, or until the potatoes are tender and the meatballs are cooked through.
- Taste and adjust seasoning as needed. Serve warm with crusty bread or over couscous for a complete meal.
RECIPE NOTES
- For extra depth of flavor, sear the meatballs in a little oil before adding them to the stew.
- If the sauce reduces too much, add a splash of water to maintain a velvety consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—flavors deepen beautifully overnight. Enjoy!
MY NOTES
FAQ
Can I use a different type of meat for the meatball stew?
You can use different types of meat depending on your preference and dietary needs. Ground beef is traditional, but you can substitute ground lamb for a richer flavor or ground turkey or chicken for a leaner option. If using poultry, consider adding an egg and a little extra breadcrumbs to help bind the mixture since poultry tends to be drier. Ground pork is another great option and can add extra juiciness. You can also mix different meats, such as beef and lamb or beef and pork, to balance flavor and texture. Whatever meat you choose, aim for a fat content of at least 15-20% to ensure tender and juicy meatballs.
What can I substitute for Ras el Hanout?
Ras el Hanout is a North African spice blend that typically includes cumin, coriander, cinnamon, ginger, paprika, turmeric, and other warm spices. If you don’t have it, you can make a quick substitute by mixing ½ teaspoon each of cumin, coriander, paprika, and turmeric, plus a pinch of cinnamon and ginger. Another option is to use a Middle Eastern spice mix like baharat, garam masala, or a combination of curry powder and smoked paprika. While the flavor won’t be exactly the same, these substitutes will provide a similarly warm and aromatic depth to your stew.
How can I make this stew vegetarian?
To make a vegetarian version, replace the meatballs with plant-based protein options such as chickpea or lentil balls, tofu cubes, or even hearty vegetables like eggplant or mushrooms. For chickpea or lentil balls, mash cooked chickpeas or lentils and mix them with breadcrumbs, grated onion, spices, and a binding agent like flaxseed or egg replacer. Brown the balls in a pan before adding them to the stew. You can also use canned or cooked chickpeas directly in the stew for a protein boost. Keep the rest of the ingredients the same, but consider adding extra vegetables like carrots, zucchini, or bell peppers for more texture and flavor.
Can I use canned tomatoes instead of fresh ones?
Canned tomatoes can be used instead of fresh tomatoes. Use one 14-ounce can of crushed or diced tomatoes for every five fresh tomatoes in the recipe. If using whole canned tomatoes, blend them before adding them to the stew. If you want a deeper tomato flavor, consider using fire-roasted canned tomatoes or adding a teaspoon of sugar to balance acidity. Since canned tomatoes tend to have more liquid, you may need to simmer the sauce a little longer to achieve the right consistency. Tomato paste should still be included to add richness and depth to the sauce.
How do I prevent the meatballs from falling apart?
To keep meatballs from falling apart, ensure the mixture has the right balance of moisture and binding agents. Breadcrumbs help absorb excess moisture and provide structure, while eggs (or an egg substitute) act as a binder. If your mixture is too wet, add more breadcrumbs; if it’s too dry, add a splash of milk or water. Another key factor is handling—avoid overmixing the meat, as it can make the meatballs dense. When shaping them, press firmly but gently. For extra security, chill the meatballs for at least 30 minutes before cooking. Searing them in a pan before adding them to the stew can also help them hold their shape.
What’s the best way to store meatball stew leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the meatball stew in a pot over medium heat, adding a splash of water or broth if the sauce has thickened too much. Stir occasionally and heat until warmed through. If using a microwave, heat in short intervals, stirring in between to ensure even heating. The stew can also be frozen for up to three months. To freeze, let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge and reheat on the stove.
Can I make this meatball stew in a slow cooker or Instant Pot?
Yes, this meatball stew adapts well to both slow cookers and Instant Pots. For a slow cooker, brown the meatballs in a pan first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function to brown the garlic and spices, then add all ingredients, including the meatballs. Set to high pressure for 10-12 minutes, then allow a natural release for 10 minutes before manually releasing the remaining pressure. Both methods allow the flavors to develop deeply while keeping the meatballs tender.
What side dishes pair well with this meatball stew?
This meatball stew pairs well with a variety of side dishes. Crusty bread, such as a baguette or pita, is great for soaking up the rich tomato sauce. For a heartier meal, serve it over couscous, rice, or bulgur. Roasted or steamed vegetables like carrots, zucchini, or green beans complement the flavors well. A simple side salad with lemon vinaigrette can add freshness to balance the richness of the dish. If you want to keep it traditional, serve it with a Moroccan or Middle Eastern-style flatbread.
How do I achieve the richest flavor in the tomato sauce?
To achieve the richest flavor in the tomato sauce, start with high-quality tomatoes—either fresh, ripe ones or canned San Marzano tomatoes for their natural sweetness and low acidity. Sauté garlic and spices in olive oil before adding the tomatoes to release their aromas and deepen the base flavor. Simmer the sauce slowly over low heat, allowing it to reduce and concentrate. A touch of tomato paste enhances umami, while a pinch of sugar balances acidity. Adding a splash of balsamic vinegar or lemon juice at the end brightens the sauce. For even more depth, incorporate a bay leaf or cinnamon stick while simmering.
Can I add other vegetables to the stew?
You can add a variety of vegetables to enhance the stew’s flavor, texture, and nutritional value. Carrots, zucchini, bell peppers, and sweet potatoes work well, adding natural sweetness and depth. Chickpeas or lentils can provide extra protein and heartiness. Leafy greens like spinach or kale can be stirred in during the last few minutes of cooking for added nutrients. If using firmer vegetables like carrots, add them early so they soften properly. Softer vegetables, like zucchini, should be added later to prevent overcooking. Adjust seasoning accordingly, as extra vegetables can dilute the spices, requiring additional seasoning to balance flavors.
