This hearty Pork Meatball Stew is a comforting classic that brings warmth to any table. Juicy pork meatballs, seasoned with fresh ginger and garlic, are browned to perfection before being gently simmered in a savory broth of white wine and tomatoes. The dish is rounded out with earthy potatoes, sweet carrots, and vibrant peas, creating a harmonious blend of textures and flavors. It is a satisfying one-pot meal that feels both rustic and refined, perfect for chilly evenings or family dinners.
Pork Meatball Stew
Description
This hearty Pork Meatball Stew is a comforting classic that brings warmth to any table. Juicy pork meatballs, seasoned with fresh ginger and garlic, are browned to perfection before being gently simmered in a savory broth of white wine and tomatoes. The dish is rounded out with earthy potatoes, sweet carrots, and vibrant peas, creating a harmonious blend of textures and flavors. It is a satisfying one-pot meal that feels both rustic and refined, perfect for chilly evenings or family dinners.Ingredients
Directions
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Peel the potatoes and cut into 1-inch cubes; place in a bowl of cold water.
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Trim and scrape the carrots, then cut into slices roughly the same size as the potato cubes.
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Heat the butter in a small skillet over medium heat; add half the onion and 1/2 teaspoon of the garlic.
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Cook the onion and garlic, stirring frequently, until wilted and soft.
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Transfer the cooked onion mixture to a large mixing bowl.
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Add the lean pork, grated ginger, 1/2 cup of the bread crumbs, and the beaten egg to the bowl.
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Mix the ingredients thoroughly until well combined.
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Prepare a small bowl of cold water and dampen your hands.
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Divide the pork mixture into 24 equal portions and shape each into a ball using your dampened hands.
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Sprinkle the meatballs with the remaining bread crumbs and roll them to coat evenly.
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Heat the peanut oil in a large skillet or Dutch oven over medium-high heat.
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Add the meatballs to the skillet in a single layer, ensuring they are not crowded.
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Brown the meatballs, turning often, for about 2-3 minutes until evenly colored; remove and set aside if necessary to fit all ingredients.
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Scatter the remaining onion and garlic around the meatballs in the skillet.
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Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
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Add the canned tomatoes to the skillet.
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Drain the potatoes and add them to the skillet along with the carrots, bay leaf, and thyme.
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Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
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Put the frozen peas in a sieve and rinse briefly under hot water.
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Add the peas to the stew and simmer uncovered for another 2-3 minutes.
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Bring the stew to a gentle boil, then remove and discard the bay leaf before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 566.1kcal
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 10.4g52%
- Cholesterol 144.3mg49%
- Sodium 196.2mg9%
- Total Carbohydrate 29.2g10%
- Dietary Fiber 5.3g22%
- Sugars 7.2g
- Protein 49.2g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the sauce has thickened too much.
Substitutions: You can substitute lean ground turkey or chicken for the pork. If you prefer not to use alcohol, replace the white wine with an equal amount of chicken or vegetable broth.
Tips: Ensure your hands are wet when shaping the meatballs to prevent sticking. For a thicker sauce, you can mash a few of the potatoes against the side of the pot during the last few minutes of cooking.
