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Meatball Stew

Meatball Stew

By: Lee Holmes

The best way to enjoy this comforting meatball stew is by using the freshest ingredients possible, including a home-made stock or broth for a purer and deeper flavour.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 1 red capsicum, seeded & finely chopped
  • 1 small red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 6 olives, pitted & chopped
  • 1 red chilli, seeded & finely chopped (optional)
  • 500g minced angus beef
  • 2 eggs
  • ½ cup almond meal or ground cashews
  • 2 tsp ground cumin
  • 1 tbsp paprika
  • Sea salt & freshly ground black pepper, to taste
  • 2 tbsp coconut oil
  • 2 carrots, finely chopped
  • 2 celery stalks, thinly sliced
  • 1 turnip, diced
  • 2 cups beef or chicken stock
  • 1 tin tomatoes, diced
  • 2 tbsp coconut aminos
  • 1 tsp lime zest
  • 1 tsp lime zest
  • Coriander leaves, to serve
  • 1 avocado, peeled & sliced

Method


  • In a bowl, combine the capsicum, onion, garlic, olives and chilli.
  • Stir in the meat, eggs, almond meal, spices, salt and pepper. Roll the mixture into walnut-sized balls.
  • In a large saucepan over medium-high heat, melt half the coconut oil and sauté́ the carrot, celery and turnip for 10 mins until golden.
  • Add the stock, tomatoes, coconut aminos, lime zest and juice and bring to the boil. Let simmer for 10–15 mins or until the vegetables are cooked through.
  • In a frying pan over medium–high heat, melt the remaining oil. Working in batches, cook the meatballs until browned.
  • Let simmer with the lid on for 15–20 mins.
  • Divide meatballs between bowls. Ladle over the vegetable stew and garnish with coriander, avocado slices and a dash of coconut milk if using.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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