Ingredients for Allspice Meatball Stew
- 1 lb meatballs
- 1 cup fresh green beans, chopped
- 1 cup baby carrots, chopped
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 (28 ounce) can crushed tomatoes, undrained
- salt to taste
- freshly ground black pepper to taste
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How to Make Allspice Meatball Stew
- In a large pot or Dutch oven, brown 1 lb of meatballs over medium-high heat. Remove meatballs and set aside.
- Add 1 cup chopped carrots and 1 cup chopped green beans to the pot. Sauté for 5 minutes until slightly softened.
- Return the meatballs to the pot. Pour in 4 cups beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon ground allspice, and 1/2 teaspoon ground cinnamon.
- Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Add one 28-ounce can of undrained crushed tomatoes.
- Stir gently to combine the tomatoes with the stew.
- Return the mixture to a gentle boil. Reduce heat and simmer for another 5-10 minutes, or until the vegetables are crisp-tender.
- Season generously with salt and freshly ground black pepper to taste.
- To freeze: Let the stew cool completely before transferring to an airtight freezer-safe container. Freeze for up to 3 months.
- To reheat: Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until heated through.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
28g
Fat
0g
Carbs
4g
