Signature Sunday Stew – Lambeef Ball Stew

A mix of lamb and beef makes this week’s Signature Sunday Stew a “man” favorite! Garlic and spiced mustard mixed with all the goodness from the vegetable patch.

Once again do not measure. Do it as you see it and start with a crazy amount of garlic. Here’s a little help:

The Prep

If you’ve seen our Signature Sunday Stews before you’ll probably know I am big fan of the prep stage. Having everything chopped and ready to go makes the cooking part so much more FUN! there is great satisfaction in dumping all your ingredients into your stewing brew. I’ve been known to throw a few BAM!s and Booya!s. Try it. I dare you: you chef magnifique.

You will need to prep:

  • Chopped garlic: you got it – more than you think is reasonable. IMO there is no such thing as TOO MUCH garlic.
  • Red Onion – chopped
  • 3/4 or more of head of cabbage
  • Lots of spinach
  • 4 or more carrots – chopped (tip: if you are in a time crunch try a slap chop – I use the one from Pampered Chef) Great for carrots, celery and garlic. You didn’t thing I painfully chopped that garlic clove by clove did you?


Have on hand:


  • a Jar of tomato sauce ( we use homemade here, but you can use a big can of diced tomatoes)
  • Frozen corn or a can of corn (truth is: I like adding yellow)
  • Bouillon
  • A kettle of boiling water
  • Chipotle Chili Pepper (from McCormick is fine) I love the smokiness of it.
  • Fresh herbs if you’ve got: oregano, thyme or even Basil (Remember this is your creation. The beauty lies in not being able to duplicate it exactly. Every time will be different and every time will be better than the last.) Just do it as you see it.

The Meatballs

Here is what you’ll need:

  • a TON of garlic – minced
  • a bunch of fresh chopped parsley
  • a handful of chopped sundried tomatoes
  • 1 jalepeno – minced and seeded
  • 2 eggs
  • 2 Tablespoons of your favorite Mustard
  • Sea salt
  • Fresh cracked pepper

Something like you see here:

Mix in lamb and beef or if you have Bison – even better! Coat a skillet with olive oil and start cooking the meatballs as small as your patience will allow. Do it in batches and drop the cooked ones in a strainer so any excess drippings can drip off. If you use Bison there will be less. Lamb is not very lean so this step is pretty important. You may even want to put them with paper towel. I had to do that on the sly here. Wink Wink…

The Stew


When you are about half way done the meatballs start the Stew by heating olive oil in a big pot. Throw in the Onions and the Garlic, cook until soft then add the carrots and celery. When they are soft add the tomato sauce or diced tomatoes, some bouillon (3+ Tablespoons) and some boiling water. Add the chipotle pepper. Bring to a boil which should not take long. Add the corn, dump in all the meat balls. Salt to taste. How EASY was that? Hope you said BAM!

Let that simmer for awhile, play with the flavors here: if you’ve got fresh herbs of any kind throw them in. No wrong answere here.

Taste the broth. It should have a very slight kick with a tasty finish. Add cracked pepper. When it tastes like you think it should add the cabbage and the spinach.  You’ll know when because you’ll be saying “Dang that’s good.”

Simmer Simmer Simmer

Voila! Bon appetit!

Feel free to leave a comment and tell us what you think!

Till next time!