Description
This Comforting Mini Meatball Stew features tender ground beef meatballs seasoned with fragrant spices and simmered in a rich, aromatic tomato sauce. Enhanced with fresh garlic and cilantro sautéed in butter, this stew offers a warm, flavorful meal perfect for cozy dinners. Served best with vermicelli rice, it combines Middle Eastern-inspired spices like turmeric, seven spice, and coriander for a satisfying and hearty dish.
Ingredients
Meatballs
- 1 lb. lean ground beef or lamb (93-95%)
- 1 medium onion, grated
- 1 tablespoon tomato paste
- ½ teaspoon ground turmeric
- 1 teaspoon seven spice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground saffron (optional)
- 3 tablespoons olive oil (divided)
Stew Sauce
- 1 yellow onion, chopped
- 1 teaspoon seven spice
- ¼ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 tablespoon tomato paste
- ½-1 cup chicken or beef broth
- 1 (8-ounce) can tomato sauce
Finishing Touches
- 2 tablespoons butter
- ⅓ cup chopped cilantro
- 10 cloves garlic, minced
Instructions
- Squeeze: Remove excess water from the grated onion by placing it in a cheesecloth and wringing out the liquid. Transfer the grated onion to a medium bowl and add the ground beef or lamb, tomato paste, turmeric, seven spice, kosher salt, black pepper, and optional saffron. Mix gently to combine.
- Roll: Using a spoon or your hands, mix the ingredients until just combined. Scoop about 1 teaspoon of the meat mixture and roll it between your palms to form small meatballs. Place the formed meatballs on a plate or baking sheet. Repeat with the remaining mixture.
- Sear: Heat a medium Dutch oven or sauté pan over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer. Place the meatballs in a single layer in the pan and cook for about 2 minutes, turning to brown evenly on all sides. Remove the meatballs to a plate. Add more oil as needed and repeat with the remaining meatballs. The meatballs will finish cooking in the sauce later.
- Sauté: In the same pan, add about 2 tablespoons of olive oil and sauté the chopped onions over medium heat for 5-7 minutes until softened. Stir in turmeric, seven spice, coriander, and tomato paste. Cook for 30-60 seconds until the tomato paste starts to brown and become aromatic. Then, add the chicken or beef broth and tomato sauce. Bring the mixture to a simmer.
- Simmer: Return the browned meatballs to the pan with the sauce. Cover and simmer on medium-low heat for 20-25 minutes, or until the meatballs are cooked through and the sauce thickens slightly.
- Sauté Garlic and Cilantro: In a separate skillet, melt the butter over medium heat. Add the minced garlic and sauté for 40-50 seconds until fragrant but not browned. Stir in the chopped cilantro and combine well.
- Finish: Stir the garlic and cilantro mixture into the meatball stew. Taste and adjust seasoning with kosher salt and black pepper as needed. Serve the stew hot, ideally accompanied with prepared vermicelli rice for a complete meal.
Notes
- Wringing out the grated onion prevents excess moisture and helps the meatballs hold their shape.
- The ground saffron is optional but adds a subtle floral aroma and color.
- The broth quantity can be adjusted to achieve your preferred sauce consistency.
- Vermicelli rice pairs wonderfully with this stew, offering a nice textural contrast.
- Use a Dutch oven or heavy sauté pan to evenly brown the meatballs and develop deep flavors in the sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Middle Eastern
