Meatball Ragout

Make meatballs. Mix 1 pound of ground beef with 1/4 cup breadcrumbs, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/8 teaspoon celery seed, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1 beaten egg in a large bowl. Combine gently so the mixture stays tender and don’t overmix. Use a tablespoon to portion the meat and roll it into meatballs. Place the meatballs in a large skillet over medium heat and brown the outsides, then set aside as they will cook fully in a later step. Use olive oil as needed.

In the same skillet, add 1 tablespoon olive oil over medium heat. Add 1 yellow onion, roughly diced, 2 carrots, peeled and sliced into rounds, and 1 large Yukon Gold potato, peeled and roughly diced. Cook the vegetables for 6-7 minutes, stirring occasionally, until they begin to soften. Meanwhile, make a slurry by whisking 1/4 cup of water with 1 tablespoon of cornstarch until smooth. Set aside; this will thicken the broth later.

Add 2 tablespoons of beef bouillon, 2 tablespoons of tomato paste, and 3 cups of water. Heat to a boil, then reduce the heat to a simmer. Add cornstarch slurry to the broth. Simmer until vegetables have softened. About 20 minutes.

Gently add in 2 cups of chopped kale leaves and browned meatballs to the Ragout. Cover and cook until the sauce has thickened, and the meatballs are cooked through—salt and pepper to taste.

Enjoy!

Check out our other fabulous stews! Like our Irish Chicken Stew with Herb Dumplings, Oven Braised Beef in Stout with Herb Dumplings, Slow Cooker Cajun Chicken Fricassee, Chicken & Butternut Squash Stew, and our popular Classic Beef Bourguignon.