Pesto Meatball Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat and saut�� onions, carrots, and garlic until softened.
• STEP 2.In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, pesto, egg, salt, and pepper. Mix until well combined.
• STEP 3.Shape the mixture into meatballs and add them to the pot. Cook until browned on all sides.
• STEP 4.Stir in diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 30 minutes.
• STEP 5.Serve the stew hot, garnished with freshly grated Parmesan cheese and chopped fresh basil.

Cooking Tips

• For a vegetarian version, you can substitute the ground beef with plant-based meat alternatives or cooked lentils.
• If the stew is too thick, you can add more beef broth or water to thin it out.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days.

Storage and Serving

• Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
• Serve the stew hot, garnished with freshly grated Parmesan cheese and chopped fresh basil.
• Pair the stew with crusty bread or pasta for a complete and filling dinner.