Ingredients
Scale
For the Meatballs and Stew:
- 1 lb ground beef (or ground chicken for a lighter option): The base for your meatballs, adding richness and protein.
- 1 egg: Helps bind the meatball mixture together.
- 1/4 cup breadcrumbs: These make the meatballs nice and tender.
- 1/4 cup Parmesan cheese: For a bit of extra flavor in the meatballs.
- 2 cloves garlic (minced): Adds a rich, savory flavor to both the meatballs and the stew.
- 1 small onion (chopped): A classic base flavor for the stew.
- 1 cup sliced mushrooms (such as cremini or white button): Mushrooms add an earthy, umami depth to the stew.
- 2 cups beef broth: For the rich base of the stew. You can substitute with chicken broth or vegetable broth if preferred.
- 1 cup heavy cream: Adds a creamy texture to the stew.
- 2 tablespoons tomato paste: For a bit of richness and tanginess in the stew.
- 1 tablespoon Worcestershire sauce: Adds depth and complexity to the stew.
- 2 tablespoons olive oil: For sautéing the meatballs and vegetables.
- Salt and pepper: To taste.
For the Mashed Potatoes:
- 2 lbs potatoes (Yukon Gold or Russet, peeled and chopped): These potatoes are perfect for mashing—soft and creamy.
- 1/2 cup butter: Adds richness and creaminess to the potatoes.
- 1/2 cup milk: To achieve the perfect consistency for your mashed potatoes.
- Salt and pepper: To taste.
- Fresh herbs (optional): Chives, parsley, or thyme for a little garnish and extra flavor.
Instructions
- Prepare the Meatballs:
- In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, garlic, salt, and pepper. Mix everything together gently until just combined (be careful not to overwork the mixture, or the meatballs will be tough).
- Roll the meat mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs depending on the size.
- Brown the Meatballs:
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the meatballs in batches (don’t overcrowd the pot!) and cook for 4-5 minutes, turning them occasionally to brown on all sides. Once browned, remove them from the pot and set them aside.
- Make the Stew Base:
- In the same pot, add the remaining tablespoon of olive oil and sauté the chopped onion and minced garlic for 2-3 minutes, or until the onion is translucent and fragrant.
- Add the sliced mushrooms to the pot and cook for 5-7 minutes until they’ve released their moisture and are browned.
- Build the Stew:
- Stir in the tomato paste, Worcestershire sauce, and beef broth. Bring the mixture to a gentle simmer and cook for 5 minutes.
- Return the browned meatballs to the pot and gently stir to combine. Cover and simmer for 25-30 minutes, or until the meatballs are cooked through and the flavors have melded together. Stir occasionally to make sure nothing is sticking to the bottom of the pot.
- Add Cream for Richness:
- Once the meatballs are cooked, stir in the heavy cream and cook for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. You’ll end up with a rich, creamy, flavorful stew with tender meatballs and mushrooms.
Making the Mashed Potatoes:
- Cook the Potatoes:
- While the stew is simmering, bring a large pot of salted water to a boil. Add the chopped potatoes and cook for 15-20 minutes, or until they are fork-tender.
- Mash the Potatoes:
- Drain the potatoes and return them to the pot. Mash them using a potato masher or hand mixer until smooth and creamy.
- Add the butter and milk, and continue mashing until everything is fully incorporated. Taste and add salt and pepper as needed. If you want extra creamy mashed potatoes, feel free to add more butter or milk!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 6
- Calories: 550
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g