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This hearty tomato lamb meatball stew comes together in under an hour with the assistance of an InstantPot, and is paired with orzo and lots of parm!

Lamb Meatball Stew

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

For meatballs:

  • 6 ounces ground pork
  • 6 ounces ground lamb
  • 1/2 cup breadcrumbs
  • 1 egg lightly beaten
  • 1 tablespoon milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For stew:

  • 2 tablespoons olive oil
  • 1/2 white onion diced
  • 2 carrot peeled and diced
  • 3 clove garlic minced
  • 1 tablespoon tomato paste
  • A splash of red wine
  • 1 14.5- ounce can fire-roasted tomatoes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

To finish:

  • 1 cup dried orzo
  • Parmesan cheese grated
  • Parsley minced

Instructions

  1. In a medium-sized mixing bowl, add ingredients for the meatballs and stir with your hands until well combined. Shape into twenty meatballs that should be about 1 to 1 1/2 inches in diameter and set aside on a tray.
  2. Add olive oil to InstantPot set to sauté (normal heat). Brown meatballs on all sides, about 4-5 minutes total. You will likely have to cook them in two batches, but it will depend on the size of your InstantPot. (If you have the official InstantPot brand, the technique I found easiest was to nestle the meatballs in the curved dip around the edge of the pot to cook, and then turn them every 1-2 minutes until browned.) Remove meatballs to a plate.
  3. Bring a large pot of salted water to boil over high heat.
  4. Add onions and carrots to InstantPot. Sauté for about 3-4 minutes, then add garlic and tomato paste and sauté for 30 seconds more, stirring constantly until paste is glistening and evenly coating the vegetables. Add a splash of red wine and stir until combined, allowing the wine to cook off for about 30 seconds. Add canned tomatoes, salt, pepper, and meatballs and stir until meatballs are coated in the sauce. Turn the InstantPot to pressure cooker mode on high heat and cook meatballs for 8 minutes. Allow to natural steam release. (Alternatively if you are short on time you can let it natural steam release for 4-5 minutes and then use a long wooden spoon to push the "sealing/venting" knob to allow the steam to quick release. Make sure the pin has dropped all the way down before opening the lid.)
  5. When the water is boiling, cook orzo until al dente. Drain and set aside.
  6. When stew is finished, serve over orzo and garnish with grated Parmesan cheese and parsley.