Meatball Stew

A favorite dish of many. This stew combines delicious meatballs with chunks of potato in a succulent rich sauce.






The meatballs can be made ahead of time and freeze for up to 6 months and used when needed

Serve with white rice.

Meatballs:

• 3 cups minced beef
• ¼ cup bread crumbs
• 1 tspn Salt
• 1 tspn spices
• ½ tspn garlic powder or 2 cloves crushed garlic.

Makes about 35 balls; Average of 5 meatballs per person.

Stew:

• 1 Large onion chopped
• 2 cloves crushed garlic
• 2 tblspn Tomato Paste
• 2 tblspn red vinegar
• 1 tspn salt
• ½ tspn spices
• 2 cups of water
• 3 large potatoes cut into 1” cubes
• 1 tblspn oil

Prepare the meatballs: Mix all ingredients together and shape into little 1” balls. Heat the oil in a pot; add meatballs and sauté on high heat for a few minutes until browned. Set the meatballs aside.

The stew: Using the same pot add the chopped onion and garlic, sauté until soft. Then add tomato paste and vinegar and sauté for a minute or two.

Add the water, salt, spices and potato cubes and meatballs bring to boil and reduce heat to medium low and let simmer until potatoes are cooked and tender and the sauce is relatively thick. Add more water if necessary.