Albondigas or meatballs are very popular in Argentina. Argentine Meatball Stew is a great way to feature meatballs with vegetables in a tasty stew. Tasty and different, some may say “exotic”, this recipe is surprisingly easy to make, use our Homemade Italian Meatballs and Quick Tomato Sauce recipes when preparing it. The tempting aroma and looks, combined with absolutely delicious taste, will make our Argentine Meatball Stew a popular favorite at your home. We predict it will join your regular recipe roster quickly.
Comforting and familiar yet different and worldly, Argentine Meatball Stew is just perfect for a Sunday dinner with family and friends. Start with a Wilted Arugula Salad and pair it with bottle of Malbec wine for an Argentine dinner at home. Enjoy!
Prep and Assembly Time: 10 minutes, Total Time: 1 hour, 10 minutes* Serves 6.
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Ingredients:
- 3 to 4 dozen Homemade Meatballs*
- A double recipe of Quick Tomato Sauce*
- 2 Tbs Extra Virgin Olive Oil
- 2 large Onions, peeled and trimmed
- 1 lb White or Red Potatoes, scrubbed clean
- 1 cup frozen Peas
Preparation:
- Cut the onions into ¼ inch thick slices. Trim the “eyes” from the potatoes and cut into ¼ inch thick slices.
- Preheat the oven to 350 F.
- Pour the extra virgin olive oil into the bottom of a Dutch oven.
- Layer the sliced onions, then the sliced potatoes in the bottom of the Dutch oven. Layer the homemade meatballs over the potatoes and sprinkle the peas over them. Pour the quick tomato sauce over the meatballs and peas.
- Cover the Dutch oven and cook at 350 F for 1 hour.
- Remove from the oven and serve Argentine Meatball Stew in wide bowls.
*Notes:
- Total time assumes the use of Homemade Italian Meatballs and Quick Tomato Sauce, does not include their preparation and cooking times, and both of these made prior to assembling the elements of Argentine Meatball Stew.
This is really good
Thank you Bolt!