Allspice Meatball Stew
Warm, hearty, and packed with cozy flavors, Allspice Meatball Stew is the ultimate comfort food for chilly evenings. This dish combines tender, perfectly seasoned beef and pork meatballs with a rich, aromatic broth infused with ground allspice, garlic, and a touch of tomato paste. Loaded with hearty vegetables like carrots, potatoes, and celery, this stew is a one-pot wonder that’s both nutritious and satisfying. The allspice gives the meatballs a subtle, fragrant warmth, while the broth is simmered to perfection, bringing all the flavors together in a bowl of pure comfort. Ready in just over an hour, this recipe is perfect for meal prepping or feeding a hungry crowd. Serve it with crusty bread to soak up every last drop or spoon it over rice for an extra-filling option. Ideal for cozy dinners or family gatherings, this allspice-infused stew is guaranteed to earn a spot in your recipe rotation.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 60 g Breadcrumbs
- 1 large Egg
- 2 Garlic cloves, minced
- 1 tsp Ground allspice
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, diced
- 3 medium Potatoes, peeled and cubed
- 2 Celery stalks, diced
- 1 liter Beef or chicken broth
- 2 tbsp Tomato paste
- 1 Bay leaf
- 2 tbsp Fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, ground allspice, 1 tsp of salt, and black pepper. Mix thoroughly until well combined.
Roll the mixture into small, bite-sized meatballs, approximately 1 inch in diameter. Place them on a tray and set aside.
Heat 1 tbsp of olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the meatballs in batches and sear them on all sides until browned but not fully cooked. Remove the meatballs and set aside.
In the same pot, add the remaining 1 tbsp of olive oil. Sauté the diced onion, carrots, celery, and a pinch of salt for 5-6 minutes, or until softened.
Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly, to develop its flavor.
Pour in the beef or chicken broth and stir to combine. Add the cubed potatoes and bay leaf to the pot.
Return the meatballs to the pot, ensuring they are submerged in the liquid. Bring everything to a gentle boil, then reduce the heat to low and cover the pot with a lid.
Simmer the stew for 30 minutes, or until the potatoes are fork-tender, and the meatballs are cooked through. Stir occasionally to prevent sticking.
Taste the broth and adjust seasonings with additional salt and pepper, if needed.
Remove the bay leaf and sprinkle freshly chopped parsley over the stew before serving.
Ladle the Allspice Meatball Stew into bowls and serve warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 9104 mg | 396% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 33.0 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 541 mg | 42% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 6175 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
