Meatball Stew with Potatoes and Peas

A hearty stew of spiced meatballs, potatoes, carrots and peas, cooked entirely in one pot. It is quick to make and warms you up on cold days.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g mixed ground meat
• 1 pc egg
• 3 tbsp breadcrumbs
• 1 pc onion
• 1 tsp sweet paprika powder
• salt
• pepper
• 1 tbsp cooking oil
• 600 g waxy potatoes
• 300 g carrots
• 200 g leek
• 200 g frozen peas
• 1000 ml vegetable stock
• 1 bunch flat-leaf parsley

Method

1. Finely dice the onion. Knead the ground meat with the egg, breadcrumbs, half of the onion, paprika powder, salt and pepper until well combined, then shape into about 12 small balls.
2. Peel the potatoes and carrots and cut them into cubes. Trim the leek, wash it and slice it into thin rings. Rinse the parsley and chop it.
3. Heat the oil in a large pot. Sweat the remaining onion and the carrots in it for 3 minutes.
4. Pour in the vegetable stock, add the potatoes and let everything simmer for about 10 minutes over medium heat.
5. Carefully add the meatballs to the broth and simmer gently for another 10 minutes without stirring.
6. Add the leek and peas and let everything cook for 5 minutes more. Season with salt and pepper.
7. Ladle the stew into bowls and sprinkle with the chopped parsley.