Latin Meatball Stew (Albondigas Guisada)

Ingredients 2 ½ pounds ground beef 1 medium onion, finely chopped 3-4 garlic cloves, finely chopped 1 tablespoon parsley, finely chopped 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground pepper 1 cup breadcrumbs 2 eggs ¼ cup milk 4 tablespoons extra virgin olive oil 1 green bell pepper, sliced 2 tablespoons tomato paste 1 – 15 ounce can stewed tomatoes 2 cups water 4-5 green olives, sliced 3 avocados, sliced

Step 1 In a large mixing bowl, crumble beef and mix with breadcrumbs, 2 teaspoons salt, cumin, ground pepper, parsley, half the onions and half the garlic.

Step 2 Add eggs and milk and shape into meatballs.

Step 3 In a large deep skillet, heat olive oil. Then add meatballs and brown on all sides. Set aside.

Step 4 In the same skillet, sauté onions, garlic and green peppers for one minute. Push to one side of skillet, then add stewed tomatoes and break down using potato masher.

Step 5 Add water, green olives and salt to taste.

Step 6 Add meatballs, simmer covered for 30 minutes.

Step 7 After 30 minutes, transfer to a serving dish.

Step 8 Serve with sliced avocado.