Spanish Meatball Stew Recipe

Name: Spanish Meatball Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground chicken; 1 packet cornbread stuffing; 2 eggs; 1 cup water; 3 cups jasmine rice, [after cooked]; 1/4 head green cabbage, sliced thin; 2 yellow squash, sliced; 1/2 red onion, chopped; 1 red bell pepper, chopped; 1 16 oz can sliced stewed tomatoes; 1 teaspoon garlic powder; 1 teaspoon salt & pepper; 1/2 cup water; 2 tablespoons Olive Oil; 1/4 cup cilantro, coarsly chopped; 1 avocado, sliced

Servings: persons

1 pound ground chicken
1 packet cornbread stuffing
2 eggs
1 cup water
3 cups jasmine rice, [after cooked]
1/4 head green cabbage, sliced thin
2 yellow squash, sliced
1/2 red onion, chopped
1 red bell pepper, chopped
1 16 oz can sliced stewed tomatoes
1 teaspoon garlic powder
1 teaspoon salt & pepper
1/2 cup water
2 tablespoons Olive Oil
1/4 cup cilantro, coarsly chopped
1 avocado, sliced

1
Mix first 4 ingredients together. Let sit while oven preheats to 400 degrees F.
2
Once oven is heated, shaped mixture into approx. 24 meatballs. Bake about 20-22 minutes or until they are no longer pink in center. While meatballs cook, cook rice according to package directions.
3
In a large saucepan, heat olive oil over medium heat. Add bell peper & onion. Sautee until soft, about 8 minutes.
4
Add garlic and salt & pepper. Stir, then add squash, cabbage, cilantro and stir until just heated through and combined, about 2 minutes.
5
Next, add tomatoes and water. Simmer 15 minutes over low heat.
6
Cover plates in thin layer of rice. Surround rice with 6 meatballs per plate. Cover rice with stew mix and drizzle with accumulated juices. Top with avocado and chopped cilantro, if desired. Enjoy hot!

869

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound ground chicken, 1 packet cornbread stuffing, 2 eggs, 1 cup water, and more.

Yes, Spanish Meatball Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Meatball Stew

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