Equipment
Ingredients
Meatballs
- 40 g panko breadcrumbs
- 45 ml beef stock, cold
- 500 g ground beef, 80/20 blend preferred
- 1 egg
- 2 garlic, minced
- 10 g fresh parsley, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Stew Base
- 45 ml extra virgin olive oil
- 1 yellow onion, diced
- 3 garlic, thinly sliced
- 4 g smoked paprika
- 30 g tomato paste
- 400 g crushed tomatoes, canned
- 500 ml beef stock, low sodium
- 400 g waxy potatoes, peeled and cut into 2.5cm chunks
- 100 g pitted green olives, drained
- 1 bay leaf, dried
Nutrition (per serving)
Method
In a mixing bowl, combine the panko breadcrumbs and 45ml of beef stock. Stir and let sit for 5 minutes to fully hydrate the breadcrumbs, creating a panade to keep the meatballs tender.
Add the ground beef, beaten egg, minced garlic, chopped parsley, salt, and black pepper to the bowl with the panade. Mix gently with your hands until just combined, being careful not to overwork the meat.
Portion and shape the meat mixture into ping-pong sized meatballs, yielding approximately 16 pieces. Place them on a plate or tray.
Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the meatballs until browned on all sides, about 6 minutes per batch. Transfer the browned meatballs to a clean plate. Note: Wash hands and surfaces thoroughly after handling raw meat.
Reduce the heat under the Dutch oven to medium. Add the diced onion to the remaining fat and saute until softened and translucent, scraping up any loose browned bits from the meatballs.
Stir in the sliced garlic, smoked paprika, and tomato paste. Cook, stirring constantly, until the tomato paste darkens from bright red to a rusty brick color and the spices are highly fragrant.
Pour in the crushed tomatoes and 500ml of beef stock. Stir well, using a wooden spoon to firmly scrape the bottom of the pot to release any remaining caramelized fond. Bring the mixture to a rapid simmer.
Gently return the browned meatballs to the pot, along with any juices that accumulated on the plate. Submerge the potato chunks, green olives, and the bay leaf into the bubbling broth.
Reduce the heat to low, cover the pot with a lid, and gently simmer. Cook until the potatoes yield easily to a fork and the meatballs are fully cooked to an internal temperature of 74C/165F.
Remove the pot from the heat and discard the bay leaf. Let the stew rest uncovered for 10 minutes before serving, allowing the broth to thicken slightly and the temperatures to equalize.
Chef's Notes
- The panade technique (soaking breadcrumbs in liquid) is crucial. Unlike a meatloaf which relies heavily on egg for structure, meatballs need moisture trapped in the starch to remain tender during braising.
- Green olives provide an essential briny pop of acidity that cuts through the richness of the beef and starchy potatoes. If you dislike olives, try a generous spoonful of capers or a splash of red wine vinegar just before serving.
- Do not rush searing the meatballs. The Maillard reaction on the surface of the meat builds the foundational flavor for the entire stew broth.
- This dish is famously known as a great candidate for leftovers. The gelatin extracted from the beef and the starches from the potatoes will cause the sauce to thicken beautifully in the refrigerator overnight.
Storage
Refrigerator: 4 days — Flavors deepen and improve overnight. Store in an airtight container.
Freezer: 2 months — Potatoes may soften and change texture slightly upon thawing.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water if the sauce has over-thickened, until meatballs reach 74C/165F internally.
