Meatball Stew with Polenta

Meatball Stew with Polenta


Be the first to make this!

This recipe is delicious and really warms your stomach up on a cold day. My daughter and partner love it. It is also very good with some warm crusty bread.


Serves: 4 

  • Meatballs
  • 500g beef mince
  • 2 tablespoons diced fresh parsley
  • 2 teaspoon garlic salt
  • 1 egg yolk
  • 2 tablespoons breadcrumbs
  • 1/4 cup (30g) plain flour
  • 4 tablespoons canola oil
  • Stew
  • 2 tablespoons canola or light olive oil
  • 1 onion, finely diced
  • 1 tablespoon plain flour
  • 1/2 cup tomato puree
  • 1 cup (250ml) water
  • 1 cup (250ml) beer
  • 1 chicken stock cube
  • salt and pepper, to taste
  • 1 cup frozen peas
  • 1 1/2 cups diced mushrooms
  • Polenta
  • 1 cup polenta
  • 3 cups (750ml) water
  • salt and pepper, to taste

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Meatballs: Mix the mince, parsley, garlic salt, egg yolk and breadcrumbs together.
  2. Use a tablespoon to measure out each meatball and then coat with a little flour.
  3. Heat the oil in a frying pan and cook the meatballs only until they change colour on the outside then put the meatballs aside.
  4. Stew: Heat the oil in a saucepan and sauté the onion until it becomes translucent.
  5. Add the flour and cook a little longer then add the tomato, water, beer, stock cube, salt and pepper. Let it simmer for about 5 minutes.
  6. Add the peas, mushrooms and meatballs then allow to cook for a further 30 minutes stirring occasionally.
  7. Polenta: Put ingredients in a microwave proof bowl. Cover and microwave on high for 6 minutes. Stir and microwave for a further 6 minutes until soft and fluffy.
  8. Serve the meatballs with a large scoop of the polenta mix.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate