Sausage Meatball Stew
This stew has incredible flavor. Although this recipe takes a little time to prepare; the smell created while cooking makes the preparation time well worth it because it will fill your home with such heavenly fragrances.
Ingredients
Meatballs
- ¼ cup Bisquick
- ¼ cup almond flour
- 2 pounds ground sausage
- 1 tsp oregano
- ¼ tsp ground nutmeg
- 1 egg (slightly beaten)
- ½ tsp salt
- ½ tsp ground pepper
- 2 tbsp worcestershire sauce
- olive oil for frying the meatballs
Braising the meatballs
- 1 carrot (diced)
- ¼ cup celery (diced)
- 4 cloves garlic (minced)
- 1 red onion (diced)
- 6 cups tomatoes (diced, canned)
- ½ cup raisins
- 3 bay leaves
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 2 tsp ground cumin
- 1 tsp tumeric
- 4 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tbsp chili paste
- 2 tbsp brown sugar
- salt & pepper to season
- 1 small can chickpeas (rinsed)
Instructions
- In a large bowl, combine two pounds of ground sausage, one-quarter cup each of Bisquick and almond flour, one teaspoon of oregano, one-quarter teaspoon of nutmeg, one lightly beaten egg, one-half teaspoon each of salt and pepper, and two tablespoons of Worcestershire sauce.
- Mix well and form into one-inch balls. Preheat a skillet over medium-high heat and fry the meatballs in olive oil until all sides are browned. Remove the meatballs from the skillet and place them in a covered, oven-safe dish.
- Preheat the oven to 350°F.
- In the same skillet, add one diced carrot, one-quarter cup of diced celery, four cloves of minced garlic, and one diced red onion. Sauté until the onions soften, about five minutes, then add this mixture to the pan with the meatballs.
- Add all remaining ingredients, except the chickpeas.
- Cover the dish and place it into the preheated oven for about an hour.
- Remove from the oven and add the chickpeas. Return to the oven and bake for an additional hour at 300°F.
- Serve over rice if desired.
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