Meat Ball Potatoes Stew with Rice

Ingredients

• For the Meatballs:
• 1 lb (450g) ground beef (or mix of beef and pork)
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 2 tbsp breadcrumbs
• 1 egg
• 1 tsp paprika
• 1 tsp dried parsley
• Salt and pepper to taste
• For the Stew:
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 potatoes, peeled and cubed
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef or vegetable broth
• 1 can (14 oz / 400g) diced tomatoes
• 1 tsp paprika
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• For Serving:
• Cooked white rice

Instructions

1. In a bowl, mix ground beef with onion, garlic, breadcrumbs, egg, and spices. Form into small meatballs. Brown them in a large pot with a little oil, then remove them and set them aside.
2. In the same pot, cook the chopped onion and carrots until they're soft. Add the garlic, tomato paste, and paprika, and cook for another 1-2 minutes.
3. Add the potatoes, diced tomatoes, and broth to the pot, along with thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
4. Add the browned meatballs back to the pot and simmer for another 10-15 minutes until the potatoes are tender and the meatballs are fully cooked. Remove the bay leaves and serve the stew hot over rice.