Monday, August 13, 2012

Meatball Stew (serves 4-5)


It's summer here in New Hampshire and I am getting a great tomato harvest from my garden.  My parents stopped by for a visit and gave me a few zucchini from their garden.  My husband loves meatballs so I decided to make a stew and serve this over a few days.  I served this dish with toasted French bread. The remainder of this stew can be eaten with pasta on another day later this week.

Meatballs

Ingredients:

1 lb ground beef 
2 lbs ground pork 
1/2 cup bread crumbs (home-made or store bought)
1/2 medium onion, chopped and sauteed for 5 minutes or until translucent
2 eggs, whisk lightly
1 bunch scallions, chopped
2 large pinches of black pepper
1 tsp salt
1/4 cup bread crumbs (to coat the meatballs)
4 Tbsps vegetable oil for frying

Method:

1) Mix first 8 ingredients gently (with both hands--yes, this process is messy but worth it!) until well blended. 
2) Form 12 balls about 2-inch diameter.
3) Dredge the meatballs with the other 1/4 cup of bread crumbs.
4) Heat oil in a large pan over medium-high heat and place 6 meatballs in pan. 
5) Fry until meatballs are golden brown, about 10 minutes.
6) Remove the meatballs from the pan and place them on a plate with 2-3 paper towels.
7) Repeat the same steps for the remaining 6 meatballs.
8) Scoop and throw out most of the oil from the pan but reserve 2 tablespoons of the oil (use this to make the stew below).

Tomato Stew

Ingredients:

15 roma tomatoes (about 5 cups), chopped
2 medium zucchini (about 2 cups), chopped
2 cups baby bella mushrooms, julienned
1 medium onion, chopped
1/2 bunch scallions, chopped
1 tsp salt
1 tsp fish sauce
1 tsp sugar
1 tsp dried oregano
1 cup cold water or low sodium chicken stock 

Method:

1) Use the same pan with the 2 tablespoons of oil and stir onions over medium-high heat until translucent, about 5 minutes.
2) Add tomatoes, zucchini, mushrooms, salt, fish sauce, sugar and oregano.
3) Turn heat to high until contents start to boil and then turn down heat down to a simmer for 20 minutes.
4) Remove 1/4 of content and put in blender and puree with cold water or chicken stock (take care not to burn yourself--use a towel to cover the lid and top of the blender).
5) Add the blended contents back into the pot and cook for 10 more minutes, uncover to reduce some of the liquid down.
6) Add meatballs back to pan and cook for 10 minutes, cover.
7) Scoop 2-3 meatballs with stew to a bowl for each serving.
8) Garnish with black pepper and chopped scallions (optional).
9) Add freshly grated Parmesan cheese (optional).
10) Serve with toasted French bread.

form meatballs into a 2-inch diameter
coat meatballs with bread crumbs
and fry until golden brown
add the meatballs back into the stew
and cook for 10 more minutes

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