Make Ahead

Spanish Meatball Stew

July  3, 2010
Author Notes

I love Mexican food and love to try mixing all sorts of ingredients with traditional spanish spices and see what I can make. This recipe turned out delicious! —Amy31

  • Serves 4
  • 1 pound ground chicken
  • 1 packet cornbread stuffing
  • 2 eggs
  • 1 cup water
  • 3 cups jasmine rice, [after cooked]
  • 1/4 head green cabbage, sliced thin
  • 2 yellow squash, sliced
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 16 oz can sliced stewed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt & pepper
  • 1/2 cup water
  • 2 tablespoons Olive Oil
  • 1/4 cup cilantro, coarsly chopped
  • 1 avocado, sliced
In This Recipe
  1. Mix first 4 ingredients together. Let sit while oven preheats to 400 degrees F.
  2. Once oven is heated, shaped mixture into approx. 24 meatballs. Bake about 20-22 minutes or until they are no longer pink in center. While meatballs cook, cook rice according to package directions.
  3. In a large saucepan, heat olive oil over medium heat. Add bell peper & onion. Sautee until soft, about 8 minutes.
  4. Add garlic and salt & pepper. Stir, then add squash, cabbage, cilantro and stir until just heated through and combined, about 2 minutes.
  5. Next, add tomatoes and water. Simmer 15 minutes over low heat.
  6. Cover plates in thin layer of rice. Surround rice with 6 meatballs per plate. Cover rice with stew mix and drizzle with accumulated juices. Top with avocado and chopped cilantro, if desired. Enjoy hot!

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