THE RECIPE JOURNAL · Main Course
Meatball and Olive Green Stew
This hearty stew combines tender meatballs with the bright, briny flavor of green olives for a comforting and flavorful meal. It's perfect for cozy evenings when you want something satisfying and easy to make.
FROM THE KITCHEN • Meatball and Olive Green Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large bowl, combine the ground beef, ground pork, white rice, minced onion, and eggs. Mix everything well, then roll the mixture into meatballs about an inch wide and set them aside.
02
Step 2
Next, toss the tomatillos and jalapeños into a saucepan and cover them with water. Bring it to a boil, then let it simmer until the tomatillos soften and start turning yellow, which should take around 15 minutes. Drain the water, then add the tomatillos and jalapeños to a blender along with the quartered onions, garlic, cilantro, green olives, and a cup of water. Blend until you get a mostly smooth sauce.
03
Step 3
Heat a bit of oil in the same saucepan you used for the tomatillos. Once the oil is hot, pour in your green sauce and bring it to a boil, stirring occasionally. Add 3 cups of water and bring it back to a boil. Season with salt to taste.
04
Step 4
Carefully drop the meatballs into the simmering sauce. Add more water if needed to make sure the meatballs are fully covered. Cover the pot and let everything simmer gently for about 30 minutes, until the meatballs are cooked through and the stew has thickened up nicely.
Why you’ll love it
This dish combines rich, savory meatballs with the bright, salty flavor of green olives. It’s hearty and comforting, perfect for a cozy meal. The blend of spices and olives adds a unique twist that makes it memorable and satisfying.
How to serve
Serve this stew over creamy mashed potatoes, fluffy rice, or crusty bread to soak up the delicious sauce. A simple green salad on the side can add freshness and balance the rich flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the meatballs tender and the sauce flavorful. This stew also freezes well for up to two months.
