Meatball Stew

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  80/20 Ground Beef(680g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  ¾ teaspoon garlic powder
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  Onion powder(4g)
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  2 teaspoons sea salt
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  Italian seasoning(8g)
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  ¼ teaspoon freshly cracked black pepper
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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(120g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  Whole Milk(60g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(240g)
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  Carrots(240g)
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  Celery(240g)
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  Garlic
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  Tomato Paste(30g)
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  Thyme, Fresh(10g)
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  Low Sodium Beef Broth(1440g)
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  Beef bouillon cube(10g)
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  Potato, Yukon Gold
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  Green Beans(240g)
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  Cornstarch(45g)
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  ¼ cup cold water
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  Parsley, Fresh

Instructions

1. 1Mix the ground beef, eggs, bread crumbs, whole milk, Worcestershire sauce, onion powder, Italian seasoning, and fresh garlic in a large bowl until fully combined. Form the mixture into golf ball-sized meatballs (about 24 total), dampening your palms with water as needed to prevent sticking.
2. 2Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed stock pot over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides for 8–10 minutes until golden brown (they won't be cooked through yet). Set browned meatballs aside on a plate.
3. 3Add the remaining 1 tablespoon of olive oil to the same pot, then add the diced onion, carrots, and celery. Cook over medium heat for 5 minutes, stirring occasionally, until vegetables begin to soften. Add the fresh garlic and cook for 1 minute longer until fragrant.
4. 4Stir in the tomato paste and fresh thyme, combining well. Return the meatballs to the pot along with the beef broth and beef bouillon cube. Bring to a boil over high heat, then reduce to a low simmer.
5. 5Add the diced potatoes and cover with a tight-fitting lid. Simmer for 20 minutes until potatoes are tender. Add the green beans in the final 10 minutes of cooking if you prefer them firmer, or add them now for softer beans. Check that meatballs register 160°F on an instant-read thermometer.
6. 6In a small bowl, whisk the cornstarch with 3 tablespoons of water until smooth. Stir the cornstarch slurry into the stew over low heat for 5–7 minutes until the broth thickens noticeably.
7. 7Divide the stew evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat in a pot over medium heat until warmed through, then top with fresh parsley and serve with crusty bread or buttered egg noodles.