Smoky Meatball Stew | Schwartz x Nadiya

Preheat the oven to 400°F.

In a large bowl, combine ground beef, bread crumbs, egg, chopped onion, minced garlic, smoked paprika, cumin, salt, and black pepper.

Mix until just combined, being careful not to overwork the meat.

Form the mixture into meatballs, about 1 inch in diameter.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the meatballs to the skillet and brown on all sides, about 5-7 minutes.

Transfer the browned meatballs to a baking dish and finish cooking in the oven for 10-15 minutes.

In the same skillet, add chopped carrots and celery; sauté for 3-4 minutes until slightly softened.

Add canned tomatoes, beef broth, and bay leaves to the skillet; stir to combine.

Bring the mixture to a simmer, then reduce heat and cook for 10 minutes.

Add the cooked meatballs to the stew and simmer for an additional 10 minutes.

Taste and adjust seasoning with salt and pepper as needed.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Spice Level:

Allergens