Spanish · Dinner
Spanish Meatball Stew (Gluten-Free)
Beef meatballs simmered in a smoky tomato and sherry sauce with paprika, garlic and bell pepper, finished with parsley. Bound with gluten-free breadcrumbs instead of wheat bread, the stew is ladled into a shallow bowl for a rustic, warming Spanish-style dinner.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
33.2gProtein
30.1gFat
18.6gCarbs
7.8gSugar
3.6gFiber
712mgSodium
246mgChol
9.4gSat Fat
980mgPotassium
110mgCalcium
4.6mgIron
2.9mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Soak the gluten-free breadcrumbs in whole milk for 2 minutes until softened and paste-like.
2
Build
Add ground beef, egg, first onion portion finely diced, 1 clove garlic minced, 1/4 tsp smoked paprika, cumin, salt and pepper to the breadcrumb mixture; mix by hand until just combined and shape into 5-6 small meatballs.
3
Sear
Heat 2 tsp olive oil in a small skillet over medium-high heat for 4 minutes, turning meatballs occasionally until browned on all sides but not cooked through.
4
Saute
Add remaining 1 tsp olive oil to the same skillet over medium heat and saute the second onion portion and bell pepper, both finely diced, for 5 minutes until softened and lightly golden.
5
Bloom
Stir remaining garlic minced and remaining 1/4 tsp smoked paprika into the skillet and cook over medium heat for 30 seconds until fragrant.
6
Simmer
Pour in the canned tomatoes, beef stock, sherry vinegar and bay leaf; nestle the meatballs back into the skillet and simmer over medium-low heat for 20 minutes until the sauce thickens and the meatballs are cooked through.
7
Finish
Remove the bay leaf, taste the sauce, and adjust salt and pepper as needed, then sprinkle parsley over the top.
8
Plate
Spoon the meatballs and sauce into a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 2 tbsp2 tbsp gluten-free breadcrumbs
- 2 tbsp2 tbsp whole milk
- 22 small eggs (about 30g, cracked from its shell)
- 11 small onion (about 30g)
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika, divided
- 1/2 tsp1/2 tsp ground cumin
- salt and black pepper to taste
- 2 tbsp2 tbsp olive oil, divided
- 11 small onion (about 30g)
- 11 red bell pepper (about 30g)
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp beef stock
- 2 tsp2 tsp sherry vinegar
- 22 bay leaf
- 2 tbsp2 tbsp parsley
