Irish Stew Meatballs
Warm, hearty, and deeply comforting, Irish Stew Meatballs are a delightful twist on the classic stew, combining tender meatballs with a flavorful broth filled with vegetables.
Ingredients
For the Meatballs
- 1 lb ground lamb or ground beef
- ½ cup breadcrumbs
- 1 large egg beaten
- 2 cloves garlic, minced
- ½ onion finely chopped
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- to taste Salt and pepper
- 1 tbsp olive oil (for frying)
For the Stew
- 2 tbsp butter
- 1 onion diced
- 2 carrots sliced
- 2 potatoes diced
- 2 cloves garlic, minced
- 3 cups beef or vegetable broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- ½ tsp dried rosemary
- to taste Salt and pepper
- 1 tbsp flour (for thickening)
- to taste Fresh parsley, for garnish
Instructions
Prepare the Meatballs
- In a bowl, mix together ground lamb or beef, breadcrumbs, egg, garlic, onion, Worcestershire sauce, thyme, salt, and pepper. Form into small meatballs.
Cook the Meatballs
- Heat olive oil in a large skillet over medium heat. Sear the meatballs until browned on all sides. Remove and set aside.
Sauté the Vegetables
- In the same pan, melt butter and sauté onions, carrots, and potatoes until softened. Add garlic and cook for another minute.
Make the Broth
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the broth and bring to a simmer.
Thicken the Stew
- Sprinkle flour over the vegetables and stir until well combined. Let simmer for 5 minutes.
Add the Meatballs
- Return the meatballs to the pot and let simmer for 10-15 minutes, or until fully cooked.
Garnish and Serve
- Sprinkle with fresh parsley and serve warm with crusty bread or mashed potatoes.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can also freeze for up to three months. Reheat gently on the stovetop or microwave.