This Vegetarian Meatball and Potato Stew is what heart-warming and delicious food is all about. We’re talking layer upon layer of so many great flavors, made with basic pantry staples and all done in a little over 40 minutes. Serve it next to some tomato-rubbed bread and a bottle of Spanish red wine for an incredible meal.
To make the vegetarian meatballs, I used canned chickpeas. However, you can use other types of beans. Such as white beans, red kidney beans or even pinto beans. For the potatoes, I used yukon gold. As they hold their shape better in stews. You can also use new potatoes or even red potatoes.
For the broth, I used homemade vegetable broth. But you can also use chicken broth, beef broth or even water if you like. Just make sure to season accordingly if using water. Otherwise, your stew will lack in depth of flavor.
TIPS & TRICKS to Make this Recipe: When shaping the meatballs, if you see your mixture is too wet to work with. Just add some more bread crumbs and mix them into the mixture. If you see the mixture is too dry, add in some whisked egg.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make this Vegetarian Meatball and Potato Stew
Vegetarian Meatball and Potato Stew
Ingredients
FOR THE STEW
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 2 carrots
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme .50 grams
- 2 tomatoes
- 2 potatoes 1 lbs / 450 grams
- 3 cups vegetable broth 720 ml
- 1 bay leaf
- 1/3 cup frozen peas 50 grams
- sea salt & black pepper
FOR THE VEGETARIAN MEATBALLS
- 3 tbsp extra virgin olive oil 45 ml
- 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
- 1/3 cup plain bread crumbs 40 grams
- 1 egg
- 1 small onion
- 1 clove garlic
- 1 small carrot
- 2 tbsp chopped parsley 8 grams
- 1/2 tsp ground cumin 1.50 grams
- sea salt & black pepper
Instructions
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Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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In the meantime, finely chop 1 small onion, roughly chop 4 cloves of garlic and cut 2 carrots (peeled) into small bite-sized pieces
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Add the chopped vegetables into the stock pot, mix continuously with the olive oil, after 3 to 4 minutes and the onion is translucent, add in 1 tsp (2.5 grams) sweet smoked paprika and 1/2 tsp (.50 grams) dried thyme, quickly mix together, then add in 2 tomatoes finely grated, mix together and simmer
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While the grated tomatoes are simmering, cut the potatoes (peeled) into small 3/4 inch (2 cm) thick bite-sized pieces
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After 3 to 4 minutes and the grated tomato has thickened, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in 3 cups (720 ml) vegetable broth and 1 bay leaf, turn it up to a high heat, once it comes to a boil place a lid on the stock pot and lower to a low-medium heat
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While the stew is simmering, make the vegetarian meatballs, drain a can of chickpeas into a colander and rinse under water, shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, push down on the chickpeas until well mashed
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Then add in the bread crumbs, crack in the egg, add the onion finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add the chopped parsley and 1/2 tsp ground cumin, then season with sea salt & black pepper and mix together, once well mixed, push down on the mixture to end up with a paste-like texture
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To assemble the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball
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Heat a fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil, after a couple of minutes add in the meatballs, all in a single layer, fry for 6 to 8 minutes or until golden fried all around, then remove from the pan and set aside
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After simmering the stew between 20 to 25 minutes and the potatoes are cooked through, add in 1/3 cup (50 grams) frozen peas, mix them into the stew, then gently add in the meatballs, place the lid back on the stock pot and simmer for another 2 to 3 minutes
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Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe
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Colin
23 . Feb . 2024Another keeper. I like that that the recipe is only 4 servings. I am the only vegetarian in the house so it works out perfectly.
Spain on a Fork
Sounds great! Much love 🙂
24 . Feb . 2024Maria
21 . Feb . 2024This is a delicious recipe. I added some sweet potato also and everyone really enjoyed.
Thank you Albert.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
22 . Feb . 2024Sccott M
19 . Feb . 2024This was our Sunday meal tonight. Good stuff!
Spain on a Fork
Happy to hear that!!! Much love 🙂
20 . Feb . 2024Brian
18 . Feb . 2024Already enjoyed the white bean veggie meatball recipe a few weeks back, and used them instead of garbanzos in this one. Perfect for a rainy CA night with a glass of local Pinot noir.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
18 . Feb . 2024