Spanish · Dinner
Spanish Meatball Stew (High-Protein)
Spanish-style meatball stew built from beef simmered in a smoky paprika-tomato sofrito, enriched with cannellini beans and finished with sherry vinegar brightness, saffron notes, parsley, and crusty bread.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
601Calories
50.8gProtein
28.1gFat
37.2gCarbs
7.6gSugar
6.4gFiber
1126mgSodium
334mgChol
8.9gSat Fat
1120mgPotassium
172mgCalcium
6.7mgIron
3mcgVitamin B12
10.4mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Combine beef, egg plus yolk, breadcrumbs, milk, half the garlic, onion, and salt and pepper; mix by hand until combined, then shape into 5–6 small meatballs.
2
Sauté
Heat 2 tsp olive oil in a pot over medium heat; cook remaining garlic and onion 4–5 minutes, stirring often, until soft and translucent.
3
Bloom
Stir both paprikas into the pot; cook over medium-low heat 30 seconds until fragrant and the oil deepens in colour.
4
Simmer
Add crushed tomatoes, stock, sherry vinegar, saffron and bay leaf; bring to a simmer over medium heat, then reduce to low. Nestle in meatballs and beans; cover and braise 18–20 minutes over low heat until meatballs are cooked through and sauce coats a spoon.
5
Rest
Remove from heat and let sit uncovered 10 minutes for flavours to meld.
6
Plate
Discard bay leaf, ladle stew into a bowl, scatter parsley over top, and serve with crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g beef ground beef (85% lean)
- 22 eggs, plus 1 egg yolk
- 4 tbsp4 tbsp fresh breadcrumbs
- 2 tbsp2 tbsp whole milk
- 4 cloves4 cloves garlic
- 11 onion
- 7 oz100g, a quarter of a 28 oz can canned crushed tomatoes
- 7 oz100g, about two-thirds of a 15 oz can, drained cannellini beans
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp sweet paprika
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp olive oil, divided
- 22 small pinch saffron threads
- 22 bay leaf
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
- 2 oz56g crusty bread
