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. 1In a large bowl, mix together the ground beef, garlic powder, onion powder, salt, Italian seasoning, pepper, egg, bread crumbs, Worcestershire sauce and whole milk until fully combined. Mixing the meatball mixture with your hands will produce the best texture, but you can use a stand mixer fitted with a paddle attachment if you prefer.
2. 2Form golf ball-sized meatballs—about 2 tablespoons each—and place them on a plate, about 24 total. Dampen your palms with a bit of water before rolling the meatballs to make rolling easier.
3. 3Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottom stock pot over medium high heat. Brown the meatballs on all sides, but don’t worry about cooking them through—they’ll finish cooking in the stew later. You may need to work in batches so as not to overcrowd the pan. Set meatballs aside and continue with remaining meatballs. Once the meatballs are browned, take them out of the pan and set them aside on a plate.
4. 4Deglaze the pan with a few tablespoons of beef stock if necessary. To the same pot add the remaining tablespoon olive oil along with the onions, celery and carrots. Cook until vegetables are beginning to soften, stirring occasionally, about 5 minutes. Add the garlic and continue cooking until fragrant, about 1 minute longer.
5. 5Add in the tomato paste and thyme, stirring to combine. Add the meatballs back to the pot along with the beef stock and the beef bouillon. Bring to a boil over high heat, then reduce to a simmer.
6. 6Add in potatoes and green beans, cover with a tight fitting lid and simmer for 20 minutes until the vegetables are tender and the meatballs register 160°F on an instant read thermometer. If you like your green beans on the firmer side, you can add them in 10 minutes after you put in the potatoes.
7. 7In a small bowl, mix the cornstarch and water together until smooth. Add the cornstarch slurry to the stew broth and stir over low heat until stew has thickened, about 5-7 more minutes.
8. 8Serve the stew sprinkled with parsley with some good crusty bread or buttered egg noodles