Mediterranean Meatball Stew Mediterranean Meatball Stew

Mediterranean Meatball Stew

This meatball stew offers the comforting morsels we love in cold-weather dishes like flavorful broth, tender meatballs, fresh herbs, leafy greens, Creamer potatoes, and nutrient-dense vegetables. It’s a good-for-you comfort food

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Organic Variety Pack

Organic Variety Pack

Where To Buy

Preparation

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.

Step 1 out of 6

FOR THE MEATBALLS. Preheat oven to 350°F. Mix together the milk and panko and let it sit for about 2 to 3 minutes.

Step 2 out of 6

Whisk in the egg with a fork and then add the sausage. Using your hands is the quickest way to mix everything together.

Step 3 out of 6

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.

Step 4 out of 6

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.

Step 5 out of 6

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.

Step 6 out of 6

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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