Mediterranean Meatball & Veggie Stew 🍲✨
When you need a comforting, high-protein dinner that is packed with authentic flavor, this Mediterranean Meatball & Veggie Stew is the answer. Featuring juicy beef meatballs seasoned with fresh cilantro, cumin, and a signature pinch of cinnamon, this dish is simmered alongside tender carrots and bell peppers in a rich tomato broth.
To take the texture to the next level, the potatoes are air-fried in a splash of avocado oil until perfectly golden before joining the skillet. It’s macro-friendly, incredibly cozy, and perfect for weekly meal prep. Serve it hot with a piece of warm pita bread to scoop up every last drop of that savory sauce!
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 30 to 40 minutes
Yield: 4 servings
Ingredients
For the Meatballs & Stew Base
1 lb (450g) lean ground beef
1 whole onion, finely chopped (divided: half for the meat, half for the sauce)
A generous handful of fresh cilantro, finely chopped
½ red bell pepper, sliced
3 medium carrots, cut into thick rounds
2 tbsp tomato paste
2 cups water (or beef broth)
1 tbsp olive oil (for searing)
For the Air-Fried Potatoes
2 medium potatoes, cubed
1 tbsp avocado oil
The Master Seasoning Blend (Used for both meat & stew)
1.5 tsp cumin
A pinch of cinnamon (the secret to that warm flavor!)
Salt and black pepper to taste
Step-by-Step Instructions
1. Air-Fry the Potatoes
Preheat your air fryer to 400°F (200°C). Toss the cubed potatoes in the avocado oil and season with a pinch of your master seasoning blend (cumin, cinnamon, salt, and pepper). Air-fry for 12–15 minutes, shaking halfway through, until the edges are golden and crisp. Set aside.
2. Mix and Shape the Meatballs
In a bowl, combine the ground beef, half of your chopped onion, the fresh cilantro, and a generous portion of the master seasoning blend (cumin, cinnamon, salt, and pepper). Mix well and shape into oval, kebab-style meatballs.
3. Sear the Meatballs
Heat the olive oil in a large, deep skillet over medium-high heat. Sear the meatballs for 2–3 minutes on each side until beautifully browned. Remove them from the pan and set aside on a plate (they will finish cooking in the sauce later).
4. Build the Veggie Stew Base
In the same skillet with the leftover juices, add the remaining half of the chopped onion and the sliced red bell pepper. Sauté for 3 minutes until soft. Stir in the carrot rounds and the tomato paste, letting the paste toast for 1 minute. Pour in the water, adding the rest of your master seasoning blend to flavor the broth. Bring to a simmer, cover, and cook for 8–10 minutes until the carrots begin to soften.
5. Simmer Everything Together
Stir your crispy air-fried potatoes into the bubbling sauce, then nestle the seared meatballs back into the skillet. Spoon some of the rich tomato broth over the top. Cover, lower the heat to medium-low, and let it simmer for another 10 minutes until the meatballs are fully cooked through and the carrots are completely tender.
6. Garnish and Serve
Turn off the heat and scatter a little extra fresh cilantro over the top for a bright finish. Serve hot in deep bowls with warm pita bread on the side for scooping!