Meatball and Gnocchi Stew
with Parmesan
Instructions
1 Prep meatballs
In a bowl, combine the beef mince, panko bread crumbs, Dijon mustard, garlic paste, salt and black pepper. Knead with clean hands for 3-4 min until soft and fully combined (see pro tip). Shape into small meatballs. Set aside.
2 Prep vegetables
Peel and grate the carrot. Peel and chop the onion and garlic. Boil the measured water and dissolve the chicken stock cube in it.
3 Fry meatballs
Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 3-4 min until lightly browned (the meatballs don't need to be cooked through at this point). Transfer the meatballs to a plate and return the pan to a medium heat.
4 Start stew
Add a drizzle of olive oil to the pan. (If you're cooking for 3 or 4, you might wish to use two pans.) Add the onion with a pinch of salt and cook for 5 min until translucent. Add the grated carrot, chopped garlic and tomato paste and cook for 2 min. Add the chopped tomatoes, dried oregano and the chicken stock. Once simmering, reduce the heat to low.
5 Add gnocchi
Add the gnocchi, the meatballs and the black pepper. Simmer for 5-6 min further or until the gnocchi and the meatballs are cooked and the stew has thickened to your liking. Check the seasoning (see tips for fussy eaters).
6 Serve
Grate the Parmesan. Chop the fresh basil. Divide the stew among plates. Garnish with the grated Parmesan, the chopped basil, a drizzle of extra virgin olive oil and a grind of black pepper.
Tips for fussy eaters
Round off the taste of this stew with a pinch of sugar.
Pro tip
Kneading the meat mix well makes for tender meatballs!
Enjoy Italian potato dumplings in a hearty tomato stew.
Cooking Time: 30 min
Cals 921 · Prot 49 · Carbs 112 · Fat 29
Ingredients
Meatballs
For stew
To serve
Enjoy Italian potato dumplings in a hearty tomato stew.
Cooking Time: 30 min
Cals 921 · Prot 49 · Carbs 112 · Fat 29
Instructions
1 Prep meatballs
In a bowl, combine the beef mince, panko bread crumbs, Dijon mustard, garlic paste, salt and black pepper. Knead with clean hands for 3-4 min until soft and fully combined (see pro tip). Shape into small meatballs. Set aside.
2 Prep vegetables
Peel and grate the carrot. Peel and chop the onion and garlic. Boil the measured water and dissolve the chicken stock cube in it.
3 Fry meatballs
Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 3-4 min until lightly browned (the meatballs don't need to be cooked through at this point). Transfer the meatballs to a plate and return the pan to a medium heat.
4 Start stew
Add a drizzle of olive oil to the pan. (If you're cooking for 3 or 4, you might wish to use two pans.) Add the onion with a pinch of salt and cook for 5 min until translucent. Add the grated carrot, chopped garlic and tomato paste and cook for 2 min. Add the chopped tomatoes, dried oregano and the chicken stock. Once simmering, reduce the heat to low.
5 Add gnocchi
Add the gnocchi, the meatballs and the black pepper. Simmer for 5-6 min further or until the gnocchi and the meatballs are cooked and the stew has thickened to your liking. Check the seasoning (see tips for fussy eaters).
6 Serve
Grate the Parmesan. Chop the fresh basil. Divide the stew among plates. Garnish with the grated Parmesan, the chopped basil, a drizzle of extra virgin olive oil and a grind of black pepper.
Tips for fussy eaters
Round off the taste of this stew with a pinch of sugar.
Pro tip
Kneading the meat mix well makes for tender meatballs!
Ingredients
Meatballs
For stew
To serve
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