Roman · intermediate
Roman Style Artichoke And Beef Meatball Stew
Tender beef meatballs simmered in a savory garlic and tomato broth laden with quartered artichoke hearts and fresh mint.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine the ground beef, breadcrumbs, beaten egg, half of the minced garlic, half of the fresh mint, half a teaspoon of salt, and black pepper.
- 02
Shape the meat mixture gently into twelve medium meatballs, taking care not to pack them too tightly.
- 03
Heat the olive oil in a Dutch oven or large skillet over medium-high heat.
- 04
Add the meatballs and brown them on all sides for about 6 minutes, then transfer them briefly to a plate.
- 05
Add the remaining garlic to the pot and sauté for 30 seconds, then pour in the crushed tomatoes, beef broth, and quartered artichoke hearts.
- 06
Bring the liquid to a gentle simmer, return the meatballs to the pot, cover, and cook on medium-low heat for 15 minutes until the meatballs are fully cooked and the flavors meld.
A LITTLE KITCHEN KNOW-HOW
Simmered Meatball Reduction
Browning meatballs to build deep flavor compounds before finishing them directly inside the simmering sauce to share juices.
Notes from the kitchen
- Handling the meatball mixture lightly ensures a tender, juicy interior rather than a dense texture.
- Fresh mint gives this Roman-inspired sauce its distinctive bright herbal finish.
- Original home-cooking adaptation inspired by Roman; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.