On a dark winter night, a hot meatball stew will win over an adult audience and it’s always a hit with the kids! The more labour heavy you go and the smaller you make the meatballs, the yummier this meal gets…
- 500g lean organic beef
- 2 tablespoons minced fresh coriander
- 2 1/2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 4 small ripe tomatoes, chopped
- 100ml tomato paste
- 3/4 cup water
- 1 tbsp arrowroot starch to thicken for desired consistency
Combine the ground meat in a large mixing bowl. Add 1 tablespoon of the cilantro, 1 1/2 teaspoons of the paprika, 1 teaspoon of the cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Mix well.
Shape into tiny 1-inch balls and set aside.
Heat the oil in a nonstick skillet. Add the onion and saute until soft, about 5 minutes.
Stir in the garlic and heat until fragrant, then add tomato, tomato paste, water, and the remaining 1 tablespoon cilantro, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
Place the meatballs in the sauce, reduce heat to simmer, cover, and cook until the meatballs are cooked through, about 40 minutes.
Mix a tablespoon of arrowroot starch into a tablespoon of cold water. Mix well. Pour in and mix until the sauce thickens.
Serve with fresh veggies, for example: carrots & broccoli.
Recipe adapted from CrossFit SISU.