Ingredients
To create this flavorful stew, you’ll need a selection of fresh ingredients that are likely already in your pantry or easily accessible at your local market:
- 1 pound ground beef (or substitute with ground turkey for a leaner option)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 potatoes, peeled and cubed
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 cup frozen peas
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
- Shape the mixture into small meatballs, about 1 inch in diameter. This part always takes me back to helping my abuela roll tortillas, a task that required just the right touch.
- In a large pot, heat olive oil over medium heat. Add the meatballs in batches, browning them on all sides. Remove the meatballs and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
- Add the beef broth, diced tomatoes, potatoes, bay leaf, and thyme. Bring to a gentle boil, then reduce the heat and let simmer for about 20 minutes, or until the potatoes are tender.
- Return the meatballs to the pot along with the frozen peas. Continue to simmer for another 10 minutes, allowing the flavors to meld together beautifully.
- Remove the bay leaf before serving, and season with additional salt and pepper if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International