Tomato and Meatball Stew with Root Vegetables
- Paleo
- Low Calorie
- Meat
- Contains Dairy
- Beef
Serve beef meatballs in a tomato-based stew. Complemented by hearty root vegetables, this quick and easy dish is sure to be a delightful end to a busy day.
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Nutrition Information
Nutrition information for this recipe is not available at the moment.
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Step 1
In a bowl, combine beef mince with paprika, garlic and onion powder. Form the mixture into small meatballs. Set aside.
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Step 2
In a large pot, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent.
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Step 3
Add chopped sweet potatoes, carrots, and parsnips to the pot. Cook for about 10 minutes, stirring occasionally, until they begin to soften.
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Step 4
Meanwhile, in a separate skillet, heat a little olive oil and brown the meatballs on all sides. This should take about 5-7 minutes. Remove them from the skillet and set aside.
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Step 5
Pour the tomato passata and prepared beef stock (150ml per person) into the pot with the softened vegetables. Add fresh thyme and bring to a simmer.
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Step 6
Gently add the browned meatballs to the stew. Cover and simmer for an additional 15 minutes or until the meatballs are cooked through and the vegetables are tender.
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Step 7
Remove from heat and let the stew rest for a few minutes before serving to allow the flavors to meld together more fully.
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Reviews
Kiley Mercer Verified
This was so much better than I anticipated! Hearty, delicious, and perfect for a winter night.