Mediterranean Meatball Stew
- 1/4 cup milk
- 1/3 cup panko or other bread crumbs
- 1 large egg
- 1 lb uncooked Italian sausages, casings removed
- 1 Tbsp canola oil
- 1 medium yellow onion, diced
- 1 garlic clove, chopped
- 2 Tbsp dried thyme
- 1/4 cup dry white wine
- 2 cups chicken broth
- 1 cup Baby Boomer Little Potatoes
- 1 cup canned chickpeas, rinsed
- 1 cup canned tomatoes, drained and chopped
- 1/2 cup sundried tomatoes, chopped
- 3 Tbsp black olives, pitted
- 2 cups baby spinach
- Fresh basil for garnish
For the Meatballs:
- Preheat oven to 350°F. Mix together the milk and panko and let it sit for about 2 to 3 minutes.
- Whisk in the egg with a fork and then add the sausage. Using your hands is the quickest way to mix everything together.
- Form about two tablespoons of the mixture into a round ball and place it on a lined baking sheet. Bake them for about 20 minutes, flipping over gently halfway through. Keep warm while you assemble the rest of the stew.
For the Stew:
- Add the oil to a large pot over medium heat. Once it’s hot, add the onions and sauté for about three minutes or until translucent, then add the garlic and thyme. Stir frequently until aromatic then add the white wine and broth, following by the potatoes, chickpeas and canned tomatoes. Bring to a gentle boil, reduce to a simmer, and cook for about 30 minutes or until the potatoes have softened.
- Add in the sun-dried tomatoes, olives and baby spinach. Cover and allow it to simmer again for about two minutes or until the spinach has wilted.
- To serve, ladle the stew into bowls and top with 3 to 4 meatballs. Garnish with fresh basil just before serving.
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