Description
A hearty and comforting Spanish-style stew packed with juicy meatballs, creamy butter beans, and a rich tomato base spiced with smoked paprika and garlic.
Ingredients
Scale
- 500g ground beef or pork
- 1/2 cup breadcrumbs
- 1 large egg
- 4 garlic cloves, minced
- 1 large onion, finely chopped
- 1 red bell pepper, sliced
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- 1 can (400g) butter beans, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Handful fresh parsley, chopped
- 1/2 cup water or stock
Instructions
- Heat 1 tablespoon olive oil in a Dutch oven over medium heat.
- Mix ground meat, breadcrumbs, egg, half the garlic, salt, and pepper in a bowl. Shape into small meatballs.
- Brown the meatballs in batches, turning to brown evenly. Remove and set aside.
- Add remaining olive oil to the pot. Sauté onion and bell pepper for 5 minutes.
- Add remaining garlic, paprika, cumin, chili flakes, and tomato paste. Stir to combine.
- Pour in chopped tomatoes and water or stock. Bring to a simmer.
- Return meatballs to the pot. Cover and simmer for 15 minutes.
- Add butter beans and cook uncovered for another 10 minutes until thickened.
- Adjust seasoning. Stir in parsley and serve warm.
Notes
- Use smoked paprika for authentic flavor.
- Brown meatballs well to lock in flavor.
- Add lemon juice or vinegar at the end for brightness.
- This stew tastes even better the next day.