CREAMY MEATBALL MEDLEY STEW

Instructions:

1.        In a blender, blend the onion until it is finely chopped (see video). Pour into large bowl. Add panko crumbs, 1/2 cup of milk, ground pork, and ground beef. Add in 1 tbsp of salt and 1/2 tsp of black pepper. 

2.      Mix together all ingredients until fully combined. Loosely form into meatballs and be careful not to over-pack/form the balls as they could become hard and dry. Size varies depending on personal preference, I made a larger batch of 10. 

3.      In a large pot, pour in water and turn stove to high— until boiling. Chop the tomatoes, carrots, potatoes, and mushrooms. Lower heat to medium. Add butter and corn to the pot.

4.      In a large pan, add olive oil and heat. Lightly brown the carrots and potatoes (5-7 minutes)— add to the boiling water. Place halved mushrooms into the pot. (Optional, mushrooms can be added to the pan for searing though I find it does not make much difference). Boil vegetables until tender, about 18~23 minutes on medium-high heat. 

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5.      Drizzle olive oil in the same pan and gently sear the meatballs on each side for three minutes. After the meat has browned, sprinkle in the flour until it is lightly browned. In a bowl, mix cornstarch and cold water. The consistency should resemble water. 

6.      Ensure pan is scraped to incorporate the browned flour into the pot. Add in the cornstarch/water mix to the pot, mix well. Add in the garlic salt, the remaining salt, and pepper. Taste to desired preference. 

7.      Boil on medium heat for another 15-20 minutes with lid. Replace lid and mix occasionally; frequent mixing could cause the loosely formed meatballs to crumble. Lastly, top with cut tomatoes!

         Enjoy xx.

when the soup hits…

(my baby, Sasha ♥️ )