Name: Vegetarian Meatball Stew
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: ½ cup (100 g) pearl barley; 3 tbsp (45 ml) vegetable oil; 2 cups (500 ml) water; 1 lb (450 g) cremini or white mushrooms, halved; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 eggs, lightly beaten; 1 cup (80 g) panko breadcrumbs; ¼ tsp ground nutmeg; 4 cups (1 litre) mushroom broth; ½ tsp ground allspice; ¼ tsp ground cinnamon; 1 pinch ground cloves; ¼ cup (35 g) light toasted flour

Note from Ricardo

Once the meatballs are frozen, transfer into an airtight container. They will keep for 3 months in the freezer. You can cook them from frozen on a baking sheet in an oven preheated to 375°F (190°C) for about 20 minutes.

If reheating the stew, add some broth or water to thin out the sauce.

Vegetarian Meatball Stew

Categories

Ingredients

Vegetarian Meatballs

Sauce

Preparation

Vegetarian Meatballs

Sauce

Note from Ricardo

Personal Note