Meatball Stew

I always love a one-dish meal—less dishes to wash and the meal is ready all at once. Feel free to use the meatballs of your choice—either store-bought or your favorite recipe. I like Aidell’s because not only are they delicious, but they are also a healthier option (not that I’m always healthy).

4 tablespoons olive oil, divided

23 ounces meatballs (I used Aidell’s Chicken Meatballs)

1 onion, diced

1 large red bell pepper, cored, seeded, and diced

½ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

2 medium russet potatoes, peeled and cut into 1-inch pieces

8 ounces white mushrooms, quartered or sliced

12 ounces green beans, trimmed and cut into 1-inch pieces

1 28-ounce can diced tomatoes

¼ ounce dried crushed red pepper flakes

1 ½ cups chicken broth

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Brown the meatballs, rotating them as they brown. Remove meatballs from the pan and set aside.

Heat the remaining 2 tablespoons of olive oil over medium heat. Add the onions, pepper, potatoes, half of the kosher salt, and half the black pepper. Stir, and cook for five minutes. Add the mushrooms and the remaining salt and pepper. Stir, and cook until the mushrooms are soft. Add the remaining ingredients and the meatballs and bring to a boil. Reduce the heat to low, cover, and cook until the potatoes are cooked through.