Meatball Stew Recipe with Juicy Portobello
- Mixing bowls
- Chef's knife
INGREDIENTS
Meatballs:
- 1 pound/500 grams ground beef
- 1 medium onion, finely chopped
- 1/2 cup fresh cilantro and parsley, chopped
- 1 large egg
- 2 tablespoons breadcrumbs
- 1/2 teaspoon baharat
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil
Stew:
- 8 ounces/225 grams baby portobello mushrooms
- 1 medium onion, sliced into strips
- 1/2 cup tomato purée
- 1 tablespoon sweet paprika
- 1/2 teaspoon baharat
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
- 2 1/2 cups boiling water
- Salt, to taste
INSTRUCTIONS
- Shape the beef mixture into meatballs.
- Heat the olive oil in a wide pot over medium heat. Add the onion and cook until golden, about 8 minutes.
- Stir in paprika, baharat, black pepper, and tomato purée, cooking for 1 minute.
- Add the meatballs to the pot, searing for 1 minute per side. Add the mushrooms, boiling water, and salt. Bring to a boil and cook over high heat for 10 minutes.
- Lower the heat to a simmer, cover, and cook for 1 hour. Remove the lid and cook for another 7 minutes to reduce the liquid. Serve hot.
FAQ
How do I prevent the meatballs from falling apart?
It is important to create a mixture that binds well. Using an egg and breadcrumbs helps hold the ground beef together. Finely chopped onion, herbs, and spices add flavor, but too much moisture can cause the meatballs to crumble, so squeeze out excess liquid from onions or herbs if needed. Shaping the meatballs firmly but not overpacking them also keeps their structure. Searing them before adding liquid locks in the exterior and helps them stay intact during simmering.
What herbs can I add to enhance the flavor?
Fresh thyme or rosemary pairs beautifully with mushrooms, lending an earthy note to the broth. Bay leaves are often added during simmering for subtle aroma. Dill can be used in small amounts if you prefer a brighter herbal taste. If adding delicate herbs like basil or oregano, stir them in toward the end of cooking to preserve their freshness, rather than simmering them for the full hour.
What type of mushrooms work best in a meatball stew recipe?
Portobello mushrooms are the most commonly used in a meatball stew recipe because of their meaty texture and ability to hold up during long cooking. They add depth and earthiness to the broth without becoming mushy. However, cremini mushrooms or white button mushrooms can also be substituted if portobello is unavailable. For a more intense flavor, you can mix in dried porcini mushrooms after soaking them in hot water, which gives the stew a rich, savory base. Mushrooms should be cleaned with a damp towel instead of soaking in water to avoid excess moisture.
Can I make the meatball stew recipe ahead of time?
The stew can be prepared in advance, which actually enhances its flavor as the spices and tomato base have more time to meld. After cooking, allow the stew to cool, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat to avoid breaking the meatballs. If you want to freeze the dish, cook the stew completely, let it cool, and then freeze in portions for up to 2 months. Always thaw overnight in the refrigerator before reheating.
What side dishes go well with this meatball stew recipe?
White rice, couscous, or bulgur are common pairings that balance the rich stew. Crusty bread such as baguette or focaccia is excellent for dipping into the sauce. Roasted vegetables or a light green salad can add freshness alongside the heavier stew. Mashed potatoes also work well, creating a comforting plate. Since the stew is full of spice and tomato, choose sides that are mild so they don’t compete with the flavors.
Can I make this meatball stew recipe in a slow cooker?
This stew recipe can be adapted for a slow cooker, which allows the flavors to deepen while requiring less active cooking time. After shaping the meatballs, it’s best to sear them briefly in a skillet to help them hold their shape before transferring them to the slow cooker. Add the onions, tomato purée, mushrooms, spices, and boiling water, then cook on low for 6 to 7 hours or on high for about 3 to 4 hours. The long, gentle simmer helps the meatballs become tender and flavorful without overcooking.
Can I substitute ground chicken or turkey?
Because poultry is leaner, the mixture benefits from added moisture and fat, such as an extra tablespoon of olive oil or a small amount of grated onion to keep the meatballs tender. The flavor will be lighter compared to beef, so adjusting the seasoning with a little more paprika, cumin, or baharat helps balance the taste. Chicken or turkey meatballs may cook faster, so check doneness earlier to prevent them from drying out.
How do I thicken the sauce if it is too thin?
Simmering uncovered for a longer period naturally reduces liquid and concentrates flavor. Another option is to stir in a tablespoon of tomato paste, which enriches both texture and taste. A slurry made of 1 tablespoon cornstarch and 2 tablespoons water can also be added while stirring continuously to avoid lumps. Alternatively, blending a few of the cooked mushrooms and onions into the sauce and returning them to the pot thickens naturally without extra starch.
