Meatball Stew

MMM…. This definitely just happened! A hearty meatball stew. I am loving this dish!

Meatball Stew | Lexiscleankitchen.comIngredients:

For the Stew:

  • 15 oz. organic diced tomato
  • 2 cups organic chicken stock
  • 1 cup organic tomato sauce
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 2 large organic carrots, chopped
  • 3 medium potatoes of choice, cubed (optional)
  • 2 garlic cloves, crushed
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 teaspoon Himalayan sea salt (more to taste)
  • 1/2 teaspoon freshly ground black pepper

For the Meatballs:

  • 1 lb. grass-fed organic beef
  • 1 tbsp Mrs. Dash Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 egg
  • 1/2 tbsp gluten-free cornmeal (substitute breadcrumbs of choice)
  • 1/2 tsp Himalayan sea salt
  • Dash freshly ground pepper


For the Meatballs:

  1. Preheat oven to 350
  2. Line a baking sheet with foil and spray so it is greased
  3. In a bowl combine all meatball ingredients and mix well
  4. Roll into balls and bake on 350 for 15 minutes, or until fully cooked through
  5. Remove from oven and set aside

For the Stew:

  1. In a large pot heat oil and crushed garlic for 1 minute
  2. Add in chopped onions, carrots, celery, and potatoes and let cook for 8-10 minutes, stirring often
  3. Once vegetables are soft, add in broth, tomato sauce, diced tomatoes, seasoning, and meatballs- mix well
  4. Bring to a boil then reduce heat; simmer over low heat for 30 minutes, stirring occasionally
  5. Taste and adjust spices to your liking, serve hot

Meatball Stew |

Meatball Stew |


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