All covered with cheese, I lost my poor meatball, when somebody sneezed. It rolled off the table and on to the floor and then my poor meatball it rolled out the door…
Good Morning world and thanks for tuning in to another Tasty Tuesday here on the blog of the Worlds Biggest Fridge Magnet! I trust you are well and ready to experience a new kind of heaven brought to you by the creative culinary brain cells of the Magnet.
So what are we making today?
Well even though its in the title, there is no Spaghetti.
Just the meatballs because after a visit to my local friendly supermarket I arrived home with some bargains and some new ingredients so it was time to come up with a new dish that would blow your socks off.
And this is what I came up with.
Mushroom and Meatball Stew.
- 300gms Shiitake Mushrooms.
- 300gms Chestnut Mushrooms.
- 300gms Oyster Mushrooms.
- 20 Beef Meatballs.
- 100gms Petit Pois.
- 500mls Rich Beef Stock.
- 4 Suet Dumplings.
- 3 Cloves Garlic – finely chopped.
- Glug of Olive Oil.
- 150gms Baby Pearl Potatoes.
- 100gms Tenderstem Brocolli.
- 1 Large Onion – finely chopped.
- Cracked Black Pepper.
- Himalayan Pink Salt.
First we need to brown the Meatballs so they don’t disintegrate in the slow cooker. Put a slug of Olive Oil into a frying pan and begin to heat.
Add the chopped Onion and start to brown.
As the Onion browns, finely chop the Cloves of Garlic.
And then add to the pan.
Followed by the Meatballs.
And mix together.
Whilst the Meatballs brown, chop the Baby Pearl Potatoes into smaller pieces.
Add these to the slow cooker pan.
Roughly chop the Shiitake Mushrooms.
And add to the slow cooker pan.
Roughly chop the Oyster Mushrooms.
And add them to the slow cooker pan.
Finally, slice the Chestnut Mushrooms.
And add to the slow cooker pot.
Top off with the Tenderstem Broccoli.
Whilst you are prepping all the Mushrooms the Meatballs should have browned off to a point where the can be used in the stew.
So add the Meatballs, Garlic and the Onion being careful not to pour the fat into the slow cooker pot.
Add some Himalayan Pink Salt.
And some Cracked Black Pepper.
Mix it all together well and add the Petit Pois.
Followed by the Rich Beef Stock.
Then the 4 Suet Dumplings.
Put the lid on and walk away leaving it all to stew for several hours.
Now at this point you would see the finished product in a bowl with the words Eh, Voila! written below it. Unfortunately yours truly forgot to take that picture in my sheer haste to eat the stew so I am afraid that on this occasion we are missing it.
Needless to say it looked amazing and tasted simply superb, then you would have known that anyway…. 🙂
All that is left to say is give it a go.
It’s gorgeous 🙂
Stay out of the fridge.