Albondigas Stew

This hearty, colorful dish is inspired by a traditional Mexican soup (albondigas translates to "little meatballs" in Spanish). A rustic blend of veggies, aromatics and broth are enhanced by the meatballs which lend depth and richness as they simmer with the stew in the oven before serving.

Meatballs

1 large egg

1/2 pound lean ground beef

1/2 pound ground pork

1 small yellow onion, minced

4 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Stew

2 tablespoons olive oil

1/2 small yellow onion, chopped

2-3 jalapeno peppers, minced

2 carrots, sliced into rounds

2 celery stalks, sliced

2 Yukon gold potatoes, cut into 1-inch chunks

4 garlic cloves, minced

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

30-ounces canned fire-roasted diced tomatoes with juice

3 1/2 cups low-sodium beef broth

1 cup chopped zucchini, 1/2-inch cubes

Salt

Freshly cracked black pepper

1 cup long-grain white rice, cooked

Fresh cilantro, roughly chopped

Sour cream

Lime wedges

Hot sauce

For the meatballs:

Whisk egg in a large mixing bowl until frothy. Add the ground beef, pork, onion, garlic, chili powder, oregano, salt and pepper, and stir gently until well combined. Shape 1 tablespoon-size meatballs and place on a parchment-lined baking sheet. Set aside.

For the stew:

Preheat oven to 350 F.

In a Signature Oval Casserole, heat olive oil over medium heat. When the oil is hot, add the onion and jalapenos, and saute until slightly softened, about 3-4 minutes. Add the carrots, celery, potatoes, garlic, chili powder, cumin, oregano and smoked paprika, and continue cooking until garlic and spices are fragrant, another 1-2 minutes.

Add tomatoes and broth, and stir to combine scraping up any brown bits from the bottom of the pot. Increase heat to medium-high and bring liquid to a simmer. Reduce heat to low and continue simmering for about 20 minutes.

Add meatballs, rice and zucchini to the stew. Cover and place casserole in oven for about 15 to 20 minutes, or until the meatballs are cooked through. Remove from the oven and season broth with salt and pepper to taste. Serve stew over bowls of rice, and garnished with cilantro, a dollop of sour cream, a squeeze of lime and a dash of hot sauce.