Beet Stew With Lamb Meatballs Recipes

SPICED LAMB MEATBALL STEW

Spiced lamb meatball stew image

Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays

Provided by Esther Clark

Time 40m

Number Of Ingredients 14

Ingredients

1 tbsp oil
12 shop-bought lamb meatballs
1 onion , sliced
2 large garlic cloves , crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tbsp rose harrisa
400g can chopped tomatoes
200ml low-salt stock (lamb or beef)
2 x 400g can chickpeas
small bunch of parsley , finely chopped
½ small bunch of mint , chopped
50g pomegranate seeds

Steps:

Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.

Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.02 milligram of sodium

MEATBALL STEW

Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

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