Ingredients
Method
Preparation
- In a bowl, combine the minced lamb, chopped onion, minced garlic, breadcrumbs, beaten egg, salt, and pepper. Mix by hand.
- Shape into meatballs, about 1 inch in diameter.
- Brown the meatballs in a large pot over medium-high heat, ensuring not to overcrowd the pot.
Cooking the Stew
- Remove meatballs from the pot and set aside. Add diced carrots to the same pot and stir for 2 minutes.
- Pour in the broth, tomato paste, and Worcestershire sauce, and stir to combine.
- Carefully add the meatballs back into the pot.
- Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.
- Sprinkle with chopped parsley before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 4g
Notes
Cooking can be unpredictable. If you burn the bottom, lower the heat and add more broth. Bread crumbs can be substituted with crackers or oats. The stew can be paused if needed; just cover it and set aside.
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