Butternut Squash and Meatball Stew with Chunky Tomatoes is like wrapping yourself in a cozy woolen sweater.
Ingredients
- 1 slice sandwich bread (cut into small dice with crusts included)
- ⅓ cup whole milk
- 1 pound ground beef
- salt and black pepper (to taste)
- 2 tablespoons olive oil
- 4 ounces pancetta (finely diced)
- ½ teaspoon anise seeds
- 1/8 teaspoon crushed red pepper flakes (or more to taste)
- 2 cups butternut squash (cut into ¾-inch dice)
- ½ onion (diced into ½-inch pieces)
- 3–4 cloves garlic (peeled and minced)
- 1 (14½ oz) can beef broth
- 3 Roma tomatoes (cut into 1½-inch chunks)
- 1 cup smooth tomato sauce
- 2 cups raw cauliflower florets (bite-sized)
- grated Parmesan cheese (for serving)
Directions
In a bowl, combine diced bread with milk and let it sit for a few minutes.
In a separate bowl, gently mix the soaked bread with beef, ensuring even distribution without overworking. Season generously with salt and pepper. Shape the mixture into 12 meatballs, each about 1½ inches in size.
Heat a large Dutch oven or a heavy stew pot over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully place the meatballs in a single layer and cook for about 4 minutes, turning occasionally until browned on all sides. Remove the meatballs and set them aside.
Add the diced pancetta to the hot pot along with the anise seeds and crushed red pepper flakes. Cook until the fat has rendered. Then add the butternut squash, onion, and garlic, stirring occasionally for about 3 minutes.
Pour in the beef broth, making sure to scrape the bottom of the pan to release any browned bits. Season to taste with salt and pepper and allow the liquid to reduce by half, which should take about 6 minutes.
Stir in the tomatoes and tomato sauce, bringing the mixture to a simmer. Cook, stirring occasionally, until slightly thickened, approximately 6 to 8 minutes. Add the cauliflower and cover, letting it cook for an additional 3 minutes.
Return the meatballs to the pot, cover, and continue cooking until they are cooked through, about 6 to 8 minutes.
Serve warm, topped with grated Parmesan cheese.