These tender meatballs have a mild, warm spice. Chopped cilantro at the end adds a nice burst of freshness. You can substitute ground chicken, if desired.
1 1/2 whole-wheat bread slices (such as Arnold 100% Whole Wheat Bread), cubed
1/3 cup 2% reduced-fat milk
1 pound ground sirloin
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
2 tablespoons olive oil
1 cup chopped butternut squash
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 1/4 cups unsalted beef stock (such as Swanson)
2 cups chopped tomatoes
3/4 cup unsalted tomato sauce
1 1/2 cups cauliflower florets
Est. added sugars 1g
How to Make It
Place bread cubes in a bowl; pour milk over bread. Let stand 5 minutes.
Gently combine soaked bread cubes, beef, cumin, coriander, pepper, 1/4 cup cilantro, and 1/8 teaspoon salt in a medium bowl. Gently shape into 12 (1 1/2-inch) meatballs.
Heat a Dutch oven over medium-high. Add oil to pan; swirl to coat. Add meatballs in a single layer; cook, turning to brown on all sides, about 4 minutes. Transfer meatballs to a plate. Add squash, onion, and garlic to pan; cook, stirring occasionally, 3 minutes. Add stock, scraping pan to loosen browned bits. Add remaining 1/2 teaspoon salt; cook until liquid is reduced by half, about 6 minutes. Add tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in cauliflower; cover and cook 3 minutes. Return meatballs to pan; cover and cook just until meatballs are cooked through, 6 to 8 minutes. Sprinkle with remaining 1/4 cup cilantro.
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I tried this stew last night and my husband and I really loved it. I will most definitely make it again. Only thing I would do differently is instead of cubing the bread I'd make it into breadcrumbs. The cubes don't hold together very well when browning the meatballs. Other than that, the stew was delicious!
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