Mexican Meatball Stew

I have been making this recipe for a very long time.  I'm pretty certain I found it in a magazine.  I seem to recall I had a receptionist made a copy while at a doctor's visit. I just had a hunch it was a good one.  

I even lost the recipe once after a move and all my long-time friends got a call from me asking if I had shared this recipe with them. And somehow I had been holding out on them because no one had it.   Thankfully, I eventually found a copy. It's probably one of the first stews I make when the weather turns cool.  Hence the reason it's popped up now.

This is one recipe where ground turkey works really well as a meatball.  All the other seasonings in the meatball mixture give it the zip ground turkey sometimes lacks.

The gluten free version below the original.  You'll notice I upped the meat weight in the gluten free version.  The men in my family always want a bowl full of meatballs so often just the stew was left at the end.  Not that you can't eat it without the meatballs, but I always seem to miss them. ;)

Mexican Meatball Stew

Ingredients:
1 1/2 lbs. ground turkey or chuck
1 egg
Salt
1/2 cup bread crumbs
1/2 tsp ground cumin
1/4 tsp pepper
1 (10 oz) can mild green chili enchilada sauce
1 cup seasoning mix of onions, bell peppers and celery
1/3 cup flour
3 cups water or chicken broth
1 cup frozen corn
1 (14 oz) can of petite diced tomatoes
1 tbs chili powder
1 (15oz) can of kidney beans, rinsed and drained
1 (15 oz) can of garbanzo beans, rinsed and drained
1 tsp dried whole oregano
a few dashes of cilantro, if desired

Directions:
1. Combine meat, crumbs, egg and 3 tablespoons of enchilada sauce, cumin and pepper. Add more egg or milk as needed to make the right consistency.  Cook 5  minutes at 70% power in microwave, toss around and cook for another 4 minutes or until done.  Microwave ovens vary so don't over cook them.  Remember they will go into the pot for a while so they can finish cooking there as well.

2. While meatballs are cooking, in a dutch oven, saute the onion mix until tender. Combine flour and chicken broth and stir well. Cook over medium heat until thickened and bubbly.

3. Add meatballs, remaining enchilada sauce and rest of the ingredients. Bring to boil; cover and reduce heat. Simmer for at least 30 minutes.

4. Serve with shredded cheddar cheese and sour cream if you like.

Yield about 7 1/2 cups

Mexican Meatball Stew Gluten Free Version

Ingredients:
2 lbs ground turkey or beef 90/10
2 eggs
1/2 cup almond meal
1/2 tsp ground cumin
1/4 tsp pepper
1/2 tsp salt
1 (10 oz) can mild green chili enchilada sauce
1 cup seasoning mix of onions, bell peppers and celery
3 tablespoons cornstarch
3 cups water or chicken broth
1 1/2 cup frozen corn
1 (14 oz) can of petite diced tomatoes
1 tbs chili powder
1 (15oz) can of kidney beans, rinsed and drained
1 (15 oz) can of garbanzo beans, rinsed and drained
1 tsp dried whole oregano
1/2 Southwest seasoning, like Arizona Dreaming from Penzey's
3 tablespoons chili verde salsa
a few dashes of cilantro, if desired

Directions:
1. Combine meat, almond meal, eggs and 1/4 cup of enchilada sauce, cumin, salt and pepper.  Cook 5  minutes at 70% power in microwave, toss around and cook for another 4 minutes or until done.  Microwave ovens vary so don't over cook them.  Remember they will go into the pot for a while so they can finish cooking there as well.

2. While meatballs are cooking, in a dutch oven, saute the onion mix until tender. Add chicken broth, reserving about 1/4 cup to make a slurry with the broth and stir well. Cook over medium heat until thickened and bubbly.

3. Add meatballs, remaining enchilada sauce and rest of the ingredients. Bring just to a boil; reduce heat and cover.  Simmer for at least 30 minutes.

4. Serve with shredded cheddar cheese and sour cream if you like.