This meatball Stew is our family’s favorite. My grandmother would use ½ lb. ground Lamb and ½ lb. ground beef and stuff the meatballs with hardboiled egg.
INGREDIENTS for the Meat
1 lb. Ground meat
1 cup Cooked seasoned Rice
1tsp Chicken Bouillon powder
½ tbsp Garlic powder
1 tsp Onion powder
¼ tsp Cumin powder
¼ cup Chicote Smoked Chilies brine
1 Hardboiled egg cut in quarters
Salt & Black pepper to taste
Mix all the above ingredients and make the meatballs, at the center of the meatball add a quarter piece of hardboiled egg. Roll the meatball until its smooth and you can’t see the hardboiled egg. If the hardboiled egg in not centered inside the meat, the meatball will open in half.
This recipe makes 8 meatballs.
INGREDIENTS for the Tomato Sauce
1 can Diced Tomatoes 14.5oz
1 cup Water
1 tbsp Chicken Bouillon powder
1 tbsp Cumin powder
¼ ea. Medium size fresh Onion
3 ea. Large Garlic cloves
4 ea. Large Mint leaves plus one sprig of Mint
2 tbsp Greek olive oil
Add all the above ingredients, except the Mint sprig, and blend until smooth.
In a 3 qtr pot add 2 tbsp of Olive Oil; warm the oil so when you add the tomato sauce the oil sizzles
When the tomato sauce starts to simmer add the meatballs and the sprig of Mint. After you added the meatballs and the tomato sauce starts to simmer, again, cover the pot, lower the heat and cook for 25 minutes. Serve the meatballs with the tomato sauce and top the meatballs with a dollop of Greek yogurt.