Navy Bean Stew with Meatballs

Ingredients for meatballs

• 500g (1Ib) ground (minced) beef
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely grated Parmesan cheese
• 2 cloves garlic, crushed
• 1 teaspoon salt
• Freshly ground Pepper to taste 
• ½ cup fresh bread crumbs (chop 1 slice of bread or 1/2 an English muffin)
• 1 egg beaten

Other Ingredients

• 3 tablespoons olive oil
• 1 cup diced potatoes
• 1 medium onion chopped
• 1 teaspoon spanish paprika
• 1 teaspoon ground coriander
• 1 tablespoon all-purpose flour
• 2 cups broth or water and bouillon cube
• 2 tablespoons concentrated tomato paste stirred with 3 tablespoons water 
• 2 cups cooked navy beans (I cooked beans the day before)
• Freshly ground pepper and salt to taste

Instructions

1. To make meatballs: mix all meatball ingredients with a fork until thoroughly combined. Roll ½ tablespoons of mixture into balls. (about 30-40). Heat one teaspoon olive oil in a deep non-stick skillet over medium-high heat. Brown the meatballs on all sides. Transfer to a plate and set aside.
2. Heat the rest of the olive oil in the same skillet and add the diced potatoes, season with salt and pepper and cook over medium high heat for ten minutes stirring from time to time. Add the chopped onions and cook 5 minutes or until soft.
3.  Add the paprika and coriander and cook one minute, then add the flour and cook another minute.
4. Add the 2 cups stock and stir until it comes to a boil, then stir in the tomato paste and the meatballs. Bring to the boil and simmer 15 minutes. Add the beans, bring back to the boil and simmer another 5-8 minutes. Garnish with chopped parsley, adjust seasoning and serve with Garlic Bread for a light dinner or lunch.

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