Ingredients
- 1 lb ground lamb or ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- ½ onion, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 tbsp olive oil (for frying)
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, sliced
- 2 potatoes, diced
- 2 cloves garlic, minced
- 3 cups beef or vegetable broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper, to taste
- 1 tbsp flour (for thickening)
- Fresh parsley, for garnish
Instructions
- Prepare the meatballs: In a bowl, mix together the ground lamb or beef, breadcrumbs, egg, garlic, onion, Worcestershire sauce, thyme, salt, and pepper. Form the mixture into small meatballs.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Sear the meatballs until browned on all sides. Remove the meatballs and set them aside.
- Sauté the vegetables: In the same pan, melt butter and sauté the diced onions, carrots, and potatoes until they begin to soften. Add minced garlic and cook for another minute.
- Make the broth: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the broth and bring the mixture to a simmer.
- Thicken the stew: Sprinkle flour over the vegetables and stir until well combined. Let it simmer for about 5 minutes.
- Add the meatballs: Return the meatballs to the pot and let everything simmer for an additional 10-15 minutes, or until the meatballs are fully cooked.
- Garnish and serve: Sprinkle with fresh parsley and serve warm with crusty bread or mashed potatoes.
Notes
Make sure not to overcrowd the pan when cooking the meatballs for proper browning. For a thicker stew, increase the flour or simmer longer without the lid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish
- Diet: Non-Vegetarian