Photo: Iain Bagwell; Food Styling: Catherine Crowell Steele; Prop Styling: Audrey Davis
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 2 cups)

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.

How to Make It

Step 1

Place bread cubes in a bowl; pour milk over bread. Let stand 5 minutes.

Step 2

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.

Step 3

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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Ratings & Reviews

Great stew!

Becky
January 31, 2017
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!