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Greek Meatball Stew

Greek Meatball Stew

with Spinach and Sweet Potato in Tomato Broth

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Greek flavours shine in this hearty stew packed with soothing veggies and meatballs. Boosted with the bright notes of lemon zest and savoury flavours Parmesan, this dish will satisfy and delight the whole family!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:One PotCarb Smart (50g or less)Quick
Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

113 g

Baby Spinach

80 g

Roma Tomato

1 unit

Beef Broth Concentrate

1 unit

Lemon

28 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

170 g

Sweet Potato

113 g

Mirepoix

2 tbsp

Tomato Sauce

Not included in your delivery

¼ tsp

Pepper*

¾ tsp

Salt*

2 tsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Calories510 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate36 g
Sugar9 g
Dietary Fiber9 g
Protein34 g
Cholesterol85 mg
Sodium1550 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Zester
Peeler
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Combine beef, Mediterranean Spice Blend, half the Parmesan, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a large bowl. Mix thoroughly to combine. Form into 8 equal meatballs (16 for 4 ppl) and transfer to a plate.

2

Peel, then cut sweet potato into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Zest, then cut lemon into wedges.

3

Heat a large pot over medium-high heat. When hot, add 2 tsp oil (dbl for 4 ppl) and mirepoix. Cook, stirring until veggies soften, 1-2 min. Add tomato sauce and tomatoes.Cook, stirring often, for 1 min. Add sweet potatoes, beef broth concentrate, 2 cups water and 1/2 tsp salt (dbl both for 4 ppl). Bring to a boil, then reduce heat to medium-low and let come to a gentle simmer.

4

Carefully lower meatballs, one at a time into the stew. Cover and simmer, gently stirring occasionally. Cook until veggies are tender and meatballs are cooked through, 10-12 minutes.**

5

Add spinach to stew and stir until wilted, 2-3 min.

6

Ladle stew into bowls. Sprinkle with remaining Parmesan and lemon zest. Squeeze over a lemon wedge, if desired.