Now that we’ve cleared the holiday hurdle it’s time to start thinking about surviving the winter. I live in So Cal where our winters are typically mild. Often wet, but always mild. Still, I look for the joy in the season wherever I can find it and cool-weather pleasures don’t get simpler than a steaming pot of Meatball Stew: cheap, easy and deeply warming, it’s the edible equivalent of mittens and a scarf.
There’s a lot of ways to go when it comes to meatballs. I don’t really have one way I always make them. In fact, this is the first time I’ve made meatballs in a stew. I chose to go simple in my meatball preparation, no mixed meat, no herbs – just salt and pepper. But you certainly could make this meatball stew or one similar using your preferred meatball method. I was tempted to try braising my meatballs for this stew, without browning them first, but I got into auto-pilot and pan-fried them before they hit the stew pot. Either way would work.
Of all the cooking I do in winter, a deep pot of stew is what I find myself drawn to most often – sometimes it is merely the sum of what I have in the fridge and pantry, other times more layered and considered. Whichever way, it’s time to hunker down with Meatball Stew. GREG