Spanish-Style Meatballs & Butter Bean Stew

Name: Spanish-Style Meatballs & Butter Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 Ground beef; Bread crumbs; 1 Egg; Parsley; 4 Garlic; Onion; 2 Olive oil; Salt; Black pepper; 2 Bell pepper; Smoked paprika; 400 Tomato; 400 butter beans

Herbed meatballs simmered in a Spanish-style butter bean and tomato stew, perfect for cold weather.

Yarin Danieli

Prep: 15m
Cook: 30m
Steps: 8
Servings: 4
Difficulty: Medium

Method

Step 1Mix the meatball ingredients
In a large bowl, combine ground beef, breadcrumbs, egg, chopped parsley, minced garlic, diced onion, salt, and black pepper. Mix by hand until well combined.
Ground beefBread crumbsEggParsleyGarlicOnionSaltBlack pepper
Step 2Form the meatballs
Shape the meat mixture into small meatballs, about the size of a golf ball.
Step 3Brown the meatballs7 min
Heat olive oil in a large pan over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. Remove the meatballs from the pan and set aside.
Olive oil
Step 4Sauté garlic and peppers3m 30s
In the same pan, add sliced garlic and sliced red bell peppers. Cook until the peppers are softened, about 3-4 minutes.
GarlicBell pepper
Step 5Build the stew base
Add smoked paprika to the pan and stir briefly. Pour in the crushed tomatoes and stir to combine.
Smoked paprikaTomato
Step 6Add butter beans
Stir in the butter beans and let the stew simmer for a few minutes.
butter beans
Step 7Simmer the meatballs17m 30s
Return the browned meatballs to the pan, nestling them into the stew. Cover and simmer for 15-20 minutes until the meatballs are cooked through and the stew has thickened.
Step 8Garnish and serve
Garnish with fresh parsley. Serve hot with thick slices of sourdough bread and a glass of Rioja.
Parsley