Spanish · Dinner
Spanish Meatball Stew
Beef meatballs bound with breadcrumbs and garlic, browned then simmered in a smoked paprika and sherry-vinegar tomato sauce with onion, red bell pepper and bay leaf. Finished with parsley and served with crusty bread or potatoes to soak up the sauce.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
30.8gProtein
29.7gFat
22.6gCarbs
7.8gSugar
3.9gFiber
762mgSodium
218mgChol
9.4gSat Fat
880mgPotassium
110mgCalcium
4.9mgIron
2.6mcgVitamin B12
28mgVitamin C
low-carb
gluten-free-adaptable
mediterranean
all-time-classics
Instructions
1
Prep
Combine beef mince, breadcrumbs, beaten egg, 1 clove grated garlic, 1/2 tsp smoked paprika and cumin with salt and pepper; roll into 5 even meatballs.
2
Sear
Heat half the oil in a small skillet over medium-high heat; sear meatballs 4–5 minutes, turning occasionally, until browned all over.
3
Sauté
Add remaining oil, finely dice the onion and bell pepper, and sauté 5–6 minutes over medium heat until soft and translucent.
4
Bloom
Finely grate remaining garlic clove and stir it with remaining paprika into the pan; cook 30 seconds until fragrant.
5
Simmer
Pour in crushed tomato, beef stock, sherry vinegar and bay leaf; return meatballs to pan and simmer 18–20 minutes over medium-low heat until sauce thickens and meatballs reach 160°F (71°C).
6
Plate
Remove bay leaf, adjust salt and pepper, stir in half the chopped parsley, then spoon meatballs and sauce into a bowl and scatter remaining parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef ground beef
- 1.8 oz50g breadcrumbs
- 22 small eggs, beaten
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika, divided
- 1/2 tsp1/2 tsp cumin
- 22 onion
- 22 red bell pepper
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 4 tbsp4 tbsp beef stock
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp2 tbsp olive oil, divided
- 22 bay leaf
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
