Irish Stew Meatballs
A delightful twist on traditional Irish stew, these cozy meatballs are infused with rich flavors and served in a soothing broth, perfect for any gathering or weeknight dinner.
Ingredients
For the Meatballs
- 1 pound ground beef or lamb Grass-fed or organic meat is recommended for optimal flavor.
- 1 cup gluten-free crackers, crushed Can substitute with traditional breadcrumbs if gluten is not an issue.
- ½ cup onion, finely chopped Use white or yellow onions for a gentle sweetness.
- 2 cloves garlic, minced Fresh garlic contributes robust flavor, but garlic powder can work in a pinch.
- ¼ cup fresh parsley, chopped Fresh is best, but dried can be used.
- 1 teaspoon thyme Dried or fresh thyme adds aromatic earthiness.
- 1 teaspoon salt Essential for enhancing flavors.
- ½ teaspoon black pepper Freshly cracked for the best flavor.
- 1 large egg Let it come to room temp for better mixing.
For the Broth
- 1 cup beef broth Rich homemade broth is ideal.
- 2 cups vegetables (carrot, potato, celery), chopped Feel free to include parsnips or green peas based on seasonality.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground meat, crushed crackers, chopped onion, minced garlic, parsley, thyme, salt, black pepper, and egg. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Cooking
- Bake the meatballs for 20-25 minutes until browned and a meat thermometer reads 160°F (71°C).
- In a large pot, add the beef broth and chopped vegetables. Bring to a gentle simmer over medium heat.
- Once simmering, add the baked meatballs to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.
- Serve hot, garnished with more fresh parsley, if desired.
Notes
These meatballs freeze beautifully. Make a double batch and enjoy leftovers on hectic days. Ensure to let the meat and egg come to room temperature for better mixing.