Meatball Stew

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  1.5 lbs 80/20 Ground Beef

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

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  0.8 tsp ¾ teaspoon garlic powder
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  0.8 tsp Onion powder
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  2 tsp 2 teaspoons sea salt
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  1.5 tsp Italian seasoning
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 Egg, Whole, Large(44g)
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  0.5 cup Bread Crumbs, Dry, Plain

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

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  2 tsp Worcestershire Sauce

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

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  0.3 cup Whole Milk
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  3 tbsp Olive oil

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

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  1 cup Yellow Onion
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  2 Carrots(122g)
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  1 cup Celery
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  3 Garlic(9g)
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  2 tbsp Tomato Paste
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  2 tsp Thyme, Fresh
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  6 cup Low Sodium Beef Broth
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  2 tsp Beef bouillon cube
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  4 Potato, Yukon Gold(852g)
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  1 cup Green Beans
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  3 tbsp Cornstarch
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  0.3 cup ¼ cup cold water
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  Parsley, Fresh

Instructions

1. 1Mix the ground beef, eggs, bread crumbs, whole milk, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, and black pepper 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 over low heat for 20 minutes until potatoes are tender. Add the green beans in the final 10 minutes of cooking. Check that meatballs register 160°F on an instant-read thermometer.
6. 6Whisk the cornstarch with cold water in a small bowl 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 for 5–7 minutes until warmed through, then top with fresh parsley and serve with crusty bread or buttered egg noodles.