A hearty meatball and potato stew featuring a dark roux, packed with flavors from ground beef and a variety of vegetables, making for a comforting meal.
1: Add the ground beef to a bowl, mix in spicy garlic mustard, Worcestershire sauce, and season to taste. Roll into balls about 1-2 tablespoons each.
2: Heat avocado oil in a pot. Add the meatballs and brown them on medium-high heat. Remove and set aside.
3: Dice the onion, bell peppers, and celery. Sauté with butter on medium heat for 1 hour. Add garlic and veggie bouillon, sauté for another minute.
4: Pour in the water and mix in the dark roux. Simmer on low heat until completely dissolved.
5: Peel, wash, and cube the potatoes. Add meatballs and potatoes to the pot, season to taste. Simmer for an hour or until potatoes are soft.
6: Serve over rice.
