Meatball Stew with Polenta

    50 minutes

    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.

    1 person made this

    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.

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