Spanish Meatball Stew

Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Main Courses | Main

Number of servings :

Prep time:

Cooking time: 1 ½ hour

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

454 g (1 lb) lean ground beef
1 large egg, lightly beaten
75 mL (1/3 cup) dry bread crumbs
4 cloves garlic, minced
2 mL (1/2 tsp) each salt and black pepper
2 mL (1/2 tsp) each dried basil and thyme, crumbled
30 mL (2 tbsp) olive oil
1 medium-size yellow onion, finely chopped
1 medium-size sweet red pepper, cored, seeded, and cut into 2.5 cm (1 in) squares
250 mL (1 cup) canned tomatoes, drained and chopped
375 mL (1 1/2 cups) canned beef broth
30 mL (2 tbsp) tomato paste
75 mL (1/3 cup) long-grain white rice
250 mL (1 cup) frozen green peas, unthawed
125 mL (1/2 cup) pimiento-stuffed green olives

Directions

Combine the beef, egg, bread crumbs, 2 cloves of the garlic, and 1 mL (1/4 tsp) each of the salt, black pepper, basil, and thyme in a large bowl. Shape into 16 balls about 3.5 cm (1 1/2 in) in diameter. Arrange the meatballs around the edge of an ungreased 25 cm to 30 cm (10 to 12) microwave-safe plate and cover with wax paper. Microwave on High for 5 minutes or until lightly browned; at the midway point, rearrange by moving the meatballs in the centre to the outer edge and the meatballs from the outer edge to the centre. Remove from the microwave oven and set aside.

Mix the oil, onion, red pepper, remaining 2 cloves garlic, and remaining 1 mL (1/4 tsp) each salt, black pepper, basil, and thyme in an ungreased 3 L (3 qt) microwave-safe casserole. Cover with the casserole lid and microwave on High for 4 minutes or until the onion is glassy, stirring once midway. Mix in the tomatoes, stock, and tomato paste, add the meatballs, cover with the lid, and microwave on High for 5 minutes, stirring once midway. Mix in the rice, cover, and microwave on High for 3 minutes. Reduce the power level to Medium High and microwave, covered, for 8 to 10 minutes or until the rice is just tender. Stir in the peas and olives, cover, and microwave on High until the peas are cooked — 3 to 5 minutes.

Let the casserole stand, covered, in the idle microwave oven for 5 minutes.

Serves 4.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:299

Spanish Meatball Stew
Spanish Meatball Stew