Dec
7
2010
Mediterranean Meatball Stew
Author: kevin
Made this on the fly, wanting strong flavor, steamed meatballs and vegetables in one pot. This did the trick. I toasted the spices, ground them and added them to the beef. Hope you enjoy.
- 1 tbsp cumin seeds
- 1 tbsp mixed whole peppercorns
- 2 tsp sesame seeds
- 1 cinnamon stick
- 1 1/2 lbs ground beef
- 1 egg
- 1/2 cup bread crumbs
- 1 tbsp Worcestershire sauce
- 2 tbsp crushed garlic
- 1/2 large onion, chopped small dice
- 1 large shallot, chopped small dice
- 1 red bell pepper, chopped small dice
- 2 tbsp vegetable oil
- 2 large yellow potatoes, chopped small dice
- 1 can Cream of Celery Soup
In my trusty Le Cruset dutch oven I toasted the first four ingredients/spices until the aroma was strong. Be careful not to burn. Pour into a spice grinder, I use a old coffee bean grinder devoted specifically for this purpose. Grind to fine and mix with the next five ingredients. Incorporate well, this mixture should be firm and if too wet, add some more bread crumbs. Using a small ice cream scoop I made the meatballs and put them in the dutch oven with the oil on low.
Next, add the onion, shallot and red pepper mixture. Let this cook for 5 minutes while you cook the potatoes. I use a large glass measuring bowl and cover the chopped potatoes with water and cover with a paper towel. Cook on high for 5 minutes. Drain off some water and add the soup and incorporate until soup is mixed in with the potatoes. Pour this mixture over the cooking meatball and vegetables. Simmer on low until meatballs and vegetables are cooked thoroughly.
