I’ve been dreaming about this stew since last year. I remember I had spent the whole day at the airport, trying to get on my flight back to NYC. They kept delaying and finally cancelled the flight in the evening. I headed back to my grandma’s house and she had just finished cooking this meatball stew. I was starving and it felt like the most comforting meal one could have after stuck at the airport all day. I’m so glad we made it together again so I can watch her and learn how to make it. Cooking together creates so many special memories for me that I know I will treasure forever. I hope you enjoy this dish as much as I do.
Meatball Stew with Artichoke Bottoms
Serves 4
INGREDIENTS
- 2 tbsp extra-virgin olive oil
- 1 leek, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 red pepper, chopped
- 8 artichoke bottoms, cut in half
- 1 large potato, chopped
- 10-12 cups hot water – enough to fill the pot
- 500g grass-fed ground beef
- 1/2 cup chickpea rice or regular rice
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp chili flakes
- Sea salt to taste
- 1/2 cup gluten-free flour
- 3 tbsp parsley, chopped
DIRECTIONS
- STEP 1. Heat olive oil in a large pot and add the leek, onion, carrot and pepper. Sauté for a few minutes until tender.
- STEP 2. Add the artichoke bottoms and potato, and sauté for another two minutes.
- STEP 3. Pour in the hot water, enough to fill up the pot at least half way.
- STEP 4. Mix all of the spices with the beef and form small meatballs. Lightly roll the meatballs in the flour to prevent them from falling apart.
- STEP 5. Gently toss the meatballs in the stew. Bring to a boil and then lover the heat to medium. Cool for an hour, lightly covered.
- STEP 6. Add the chopped parsley at the end and turn off heat. Serve while hot and enjoy!
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