Southwestern Meatball Stew

This recipe was inspired by a recipe I found in Hallmark Magazine.

Ingredients

2 teaspoons plus 2 tablespoon olive oil

1 medium onion, coarsely chopped

2 cloves garlic, minced

1 1/4 pounds ground beef, lean

1/4 cup Italian breadcrumbs

1 large egg

3/4 cup water

1 1/2 teaspoons ground coriander

1/2 teaspoon salt

1 green bell pepper, cut into 1/2 inch pieces

1 can (14.5 ounces) diced tomatoes

1 can (15 ounces) black beans, rinsed and drained

2 cups frozen corn kernels, thawed

Directions

1. In a small skillet, heat 2 teaspoons of the oil over medium heat.
2. Add the onion and garlic, and cook, stirring occasionally, until tender, about 7 minutes.
3. Set aside to cool.
4. In a large bowl, mix together the ground beef, breadcrumbs, egg, 1/4 cup of the water, the coriander and salt.
5. Add the sauteed onion mixture and stir to combine.
6. Shape the mixture into 24 meatballs.
7. In a Dutch oven, heat 1 tablespoon of the oil over medium heat.
8. Add the bell pepper and cook, stirring frequently, until crisp-tender, about 5 minutes.
9. Transfer to a bowl.
10. Add the remaining 1 tablespoon oil to the pan.
11. Add the meatballs and cook over medium heat until browned all over, about 5 minutes.
12. Return the peppers to the pan.
13. Add the diced tomatoes, black beans, corn and remaining 1/2 cup water.
14. Bring to a boil, reduce to a simmer, and cook until the meatballs are cooked through and the beans and corn are piping hot, about 7 minutes.