Mediterranean Meatball Stew
Disclaimer: Thank you to The Little Potato Company for sponsoring this blog post. All recipes, wording and opinions are my own.
When I come home from a long afternoon of running errands, cheeks cold from the nipping wind and recovering from the slight breathlessness of snowbank climbing and slush maneuvering, I have an insurmountable hunger that comes a-knocking. Perhaps you know him- his name is Winter Hunger.
We’ve all been there: it’s the mid-afternoon slump and the we-aren’t-getting-quite-enough-sunshine grumbles, so we lean over for a snack. Or two.
The cold weather always whets my appetite, whether its to stave off the chills or simply provide comfort. We all crave that steaming dish of boeuf bourguignon or the bowl of creamy pasta; but believe it or not, eating more fruits and vegetables in the winter can make a world of a difference in your mood.
This Mediterranean Meatball Stew offers all the comforting morsels we love in our cold-weather dishes like flavourful broth and tender meatballs; but it’s also jam-packed with all those healthy bits we need like fresh herbs, leafy greens and nutrient-dense vegetables. Not only is it tasty, it’s healthy too! This dish reminds me of the sunnier weather soon to come, and may just raise your spirits as well as your satiation.
The creamer potatoes from the Little Potato Company are not only my favourite potatoes, they’re actually really healthy and make fabulous additions to stews. I’ve got a giveaway for you so you can try them for yourself!
How to enter the giveaway for a month’s supply of Creamer Potatoes from The Little Potato Company:
- Leave a comment below sharing your favourite healthy winter dish
- For an additional entry, subscribe to my newsletter so you never miss out on future giveaways!
Open to all Canadian residents. Winner will be selected at random and contacted via email or in the comments section. Contest closes March 2nd 2017 12:00pm EST. Happy cooking! 🙂
Congratulations to our contest winner, Jo! Enjoy your month’s supply of potatoes Jo 🙂
- ¼ cup milk
- 1/3 cup panko or other bread crumbs
- 1 large egg
- 1 lb uncooked Italian sausages, casings removed
- 1 tbsp canola oil
- 1 medium yellow onion, diced
- 1 garlic clove, chopped
- 2 tbsp dried thyme
- ¼ cup dry white wine
- 2 cups chicken broth
- 1 cup of baby boomer varietal potatoes from The Little Potato Company
- 1 cup canned chickpeas, rinsed
- 1 cup canned tomatoes, drained and chopped
- ½ cup sun-dried tomatoes, chopped
- 3 tbsp black olives, pitted
- 2 cups baby spinach
- fresh basil for garnish
- Preheat oven to 350F. Mix together the milk and panko, and let sit for about 2-3 minutes. Whisk in the egg with a fork and then add the sausage. Using your hands is the quickest way to mix everything together!
- Form each meatball, about 2 tbsp in size, and place them on a lined baking sheet. Bake them for about 20 minutes or until cooked trough, flipping over gently halfway through. Keep warm while you assemble the rest of the stew.
- Add the oil to a large pot over medium heat. Once it’s hot, add the onions and sauté for about 3 minutes or until translucent, then add the garlic and thyme. Stir frequently until aromatic then add the white wine and broth, following by the potatoes, chickpeas and canned tomatoes. Bring to a gentle boil, reduce to a simmer, and cook for about 30 minutes or until the potatoes have softened.
- Add in the sun-dried tomatoes, olives and baby spinach. Cover and allow it to simmer again for about two minutes or until the spinach has wilted.
- To serve, ladle the stew into bowls and top with 3-4 meatballs per person. Garnish with fresh basil just before serving.