Hearty Meatball and Olive Stew

Ingredients 0/14

Step 1

In a big bowl, combine the ground beef, ground pork, white rice, minced onion, and eggs. Mix everything well, then roll the mixture into meatballs about an inch in size and set them aside.

Step 2

Put the tomatillos and jalapeños into a saucepan and cover them with water. Bring it to a boil, then let it simmer for about 15 minutes until the tomatillos soften and start turning yellow. Drain the water, then transfer the tomatillos and jalapeños to a blender along with the quartered onions, garlic, cilantro, green olives, and a cup of water. Blend until you get a mostly smooth sauce.

Step 3

Using the same saucepan, heat up the oil over medium heat. Once it’s hot, pour in the tomatillo sauce and bring it to a boil, stirring as it heats. Add 3 cups of water and bring it back up to a boil. Taste and season with salt as needed.

Step 4

Carefully add the meatballs to the sauce, making sure they’re covered—add a bit more water if necessary. Cover the pot and let everything simmer gently for about 30 minutes, until the meatballs are cooked through and the stew has thickened nicely.