Meatball and Bean Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 large onion (chopped)
- 5 cloves garlic cloves (finely chopped)
- 3 cups Meat stock
- 2 Tbsps tomato puree
- salt
- peppers
- 1 tsp chopped rosemary
- 2 cups canned White bean (e. g butter beans or cannellini beans)
- 2 cups canned chickpeas (drained)
Preparation
Kitchen utensils
1 Baking sheet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Rolling pin, 1 Plastic wrap, 1 Hand mixer
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Heat the oil in a flameproof casserole dish and cook the onion and garlic until translucent.. Stir in the tomato purée and stock and add the rosemary.
3.
Add the beans and chickpeas and season to taste with salt and pepper.
4.
For the meatballs: mix the lamb with the egg, breadcrumbs (using more or less as necessary), parsley and sage. Season with salt and pepper and form into balls about the size of a walnut.
5.
Heat the oil in a frying pan and fry the meatballs until browned on all sides.
6.
Add the meatballs to the casserole. Cover and cook in the oven for 30-40 minutes until piping hot.
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