Here at Wine and a Spoon, we’ve got a semi hard and fast rule about posting before 10am on our given day. You know, so our ardent fans will be prepared when their spouses say “honey, what’s for dinner tonight?”. In the 9 or so months since we started this thing, I don’t know that I’ve missed it. Granted, I sometimes have to throw together some sort of new meal on Sunday night and then get up early to look through the pictures to make it happen, but it always seems to get itself up there by 10am.
Today I failed. I blame it on the weekend hangover. No, not from drinking (Super Bowl DD!); from the FOOD. No seriously, I went to a kid birthday party that was wonderland themed and this was right next to the seat I was in to eat my lunch (cell phone pic, beware):
Parties with snacky food are my weakness. I’ve tried everything to protect myself from myself, but none of it works. Eat before I go, drink lots of water, only take a small plate, don’t go back for seconds, don’t stand by the food… The problem is, when good people go to all that trouble to make interesting foods, I feel obligated to try some of everything. What if the host’s Aunt Bertha made the tortilla pinwheels and she sees that I didn’t take one? Also, it turns out, the most random people read this thing (including a guy who came up to me at yesterday’s Super Bowl party to tell me he made one of my recipes) so I owe it to the BLOG to appreciate all the food. Right?
I digress. I can’t let the day totally pass by without posting this recipe. When I asked Ryan to rate it, it didn’t get a five out of five. The boy fully slapped me five to celebrate the awesomeness of this stew.
We saw this recipe on the crazy pants Giada show. Look, the lady may over-pronounce everything, and she drives me nuts with the foodgasim she has over every food she makes, but the woman can cook. (also, Ryan thinks she’s totally hot, fyi)
It’s a good thing I actually watched this episode because I think the online recipe is missing a few things she talked about while she made it. Like putting the potatoes on the bottom of the french oven, then the veggies, then the broth, then float the meatballs. Which, by the way, are KILLER. You use part beef and part mild Italian sausage, then you roll them in flour before you brown then.
I’m not even sure that a high five adequately rates this thing. It was so delicious and easy to cook in one pot. I’ve been craving it for the last week. I’m kind of hoping we get an Arizona cold snap here soon so I have an excuse to make it again. Next time with something green, like spinach, added into it. So, better late than never on this post, right? Since I gave an awesome recipe?
|High Five Meatball Stew|
- 1 slice white sandwich bread, torn into small pieces
- 8 ounces 20-percent-fat ground beef (I used a pound)
- 2 sweet mild Italian sausages, casings removed
- 1 egg
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 4 tablespoons extra-virgin olive oil
- 1 small onion, sliced (about 1 cup)
- 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound large white mushrooms, quartered
- One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
- One 15-ounce can diced tomatoes, drained
- 1/4 teaspoon dried crushed red pepper flakes
- 1 1/2 cups chicken broth
- For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
- Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large French oven medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the pot, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate with a paper towel on it to catch the grease.
- Heat the remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Remove vegetables and set aside.
- Put potato slices on the bottom of the pot. Add back in the veggies, as well as the tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Drop the meatballs into the boiling mixture.
- Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.