Ingredients
- 1 1/2 lb ground beef 80/20
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 2 tsp sea salt
- 1 1/2 tsp italian seasoning
- 1/4 tsp freshly cracked black pepper
- 1 large egg
- 1/2 cup bread crumbs
- 2 tsp worcestershire sauce
- 1/4 cup whole milk
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion
- 2 large carrots
- 3 ribs celery
- 3 cloves garlic
- 2 tbsp tomato paste
- 2 tsp minced fresh thyme
- 6 cups beef stock
- 2 tsp beef bouillon or better than bouillon
- 4 small yukon gold potatoes
- 1 cup fresh green beans
- 3 tbsp cornstarch
- 1/4 cup cold water
- flat leaf parsley (optional)
Steps
- Mix the beef, garlic powder, onion powder, salt, Italian seasoning, pepper, egg, bread crumbs, Worcestershire sauce, and milk in a bowl.
- Shape the mixture into small meatballs, then brown them in 2 tablespoons oil in a large pot over medium heat for 8 minutes.
- Transfer the meatballs to a plate, add the remaining oil, and cook the onion, carrots, celery, and garlic for 6 minutes.
- Stir in the tomato paste and thyme, then cook for 1 minute.
- Add the stock, bouillon, potatoes, and meatballs, cover, and simmer for 25 minutes.
- Cook ground meat until it reaches 160 F inside.
- Add the green beans and simmer for 8 minutes, then stir in cornstarch mixed with cold water and cook for 3 minutes until thickened.
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