Greek Meatball Stew
with Spinach and Sweet Potato in Tomato Broth
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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*
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.
Peel, then cut sweet potato into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Zest, then cut lemon into wedges.
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.
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.**
Add spinach to stew and stir until wilted, 2-3 min.
Ladle stew into bowls. Sprinkle with remaining Parmesan and lemon zest. Squeeze over a lemon wedge, if desired.