Hearty Meatball and Olive Stew

Why This Recipe Is So Popular

This stew combines rich flavors from tender meatballs and briny olives, creating a comforting and satisfying meal. It’s perfect for chilly days when you want something hearty and full of character. The mix of savory and tangy elements keeps every bite interesting.

Step 1

In a big bowl, combine the ground beef, ground pork, white rice, minced onion, and eggs. Mix everything well, then roll the mixture into meatballs about an inch in size and set them aside.

Step 2

Put the tomatillos and jalapeños into a saucepan and cover them with water. Bring it to a boil, then let it simmer for about 15 minutes until the tomatillos soften and start turning yellow. Drain the water, then transfer the tomatillos and jalapeños to a blender along with the quartered onions, garlic, cilantro, green olives, and a cup of water. Blend until you get a mostly smooth sauce.

Step 3

Using the same saucepan, heat up the oil over medium heat. Once it’s hot, pour in the tomatillo sauce and bring it to a boil, stirring as it heats. Add 3 cups of water and bring it back up to a boil. Taste and season with salt as needed.

Step 4

Carefully add the meatballs to the sauce, making sure they’re covered—add a bit more water if necessary. Cover the pot and let everything simmer gently for about 30 minutes, until the meatballs are cooked through and the stew has thickened nicely.

Best Foods To Serve With This

Serve this stew over creamy mashed potatoes, crusty bread, or buttered pasta to soak up the delicious sauce. A simple green salad or steamed vegetables make a nice, fresh contrast to the rich stew.

How To Freeze This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the stew has thickened too much. This dish also freezes well for up to 2 months.