Meatball Stew

By edielou

Ingredients

• Meatballs:
• 1 lb ground turkey or beef, or beef & pork mixture
• 3/4 cup breadcrumbs
• 1/2 cup milk
• 1/2 tsp unflavored gelatin
• 1 large egg
• 2 tbls minced onions
• 1/2 tsp salt
• Stew 1 tbls olive oil
• 1 large onion
• 2 stalks celery
• 1 large garlic clove, chopped
• 1 medium potato , cubed
• 2 tsp dried thyme
• 15 ounce diced tomato
• 1 tsp red wine vinegar
• 2 cups veggie stock
• 1/2 tsp salt
• 1/2 tsp blk pepper

Details

Cooking time 30mins

Preparation

Step 1

1. Preheat the oven to 400% f. Lightly oil a large sheet pan. In a large bowl, combine breadcrumbs and milk and mix well, then sprinkle gelatin over the surface. Let stand for 5 minutes to hydrate the gelatin, then add egg onion and salt. Mix well, then add ground beef and mix with your hands. Form small 1-inch balls (36 meatballs) of the meat mixture and place them, not touching, on the sheet pan.

2. Bake for 15 minutes, until cooked through. Cool on a rack and refrigerate. If using in other dishes during the week, meatballs can be kept in the refrigerator 3-4 days. If freezing, once meatballs are cold, transfer to freezer containers to freeze for about 3 months. Or of course, use then right away in the stew.

3.For stew, heat a large pot over medium high heat, and add olive oil. Add onion, celery, and potato and saute until softened. Add thyme and stir for 5 minutes. Add diced tomatoes, red wine and stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper. Add meatballs and simmer for 10 more minutes and serve.