Margarita's International Recipes


Meatball Stew

This is comfort food at its best. It's an easy and delicious stew, that can be served over rice.

I followed the recipe pretty closely, but I used diced tomatoes instead of the tomato sauce the recipe asked for, and used a whole can rather just one cup.

Meatball Stew


For the Meatballs

  • 2 lbs ground beef
  • 1 cup finely chopped onions
  • 1 egg
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground nutmeg
  • dash garlic powder
  • 1 Tbsp flour
  • 1/2 cup cooking oil

For the stew

  • 2 tsp flour
  • 1 onion, sliced
  • 1 tomato, sliced
  • 1 green bell pepper, sliced
  • 1 15 oz can diced tomato or tomato sauce
  • salt & pepper to taste


Mix together the ground beef, onions, egg, lemon juice, salt, black papper, nutmeg and garlic powder. Let mixture rest for half an hour. Then shape into meatballs around 1” in diameter. Roll on the flour.

Heat oil over medium-high heat. When hot, drop meatballs and brown on all sides. Remove and rest on paper towells. You may have to do this in batches.

Strain the cooking oil you used to fry the meatballs into a clean cooking pot. Heat over medium heat and add the flour. Stir until brown and then add the onion, tomato and bell pepper. Add the diced tomatoes or tomato sauce. Cook for 10 minutes. Add the meatballs, reduce heat to low, cover and simmer for 30 minutes. Adjust seasoning and serve over rice.

Adapted from Ghanian Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail