Hutspot with Gluten-Free Meatballs

Ingredients

• about 450 g Potatoes
• about 450 g Carrots
• about 450 g Onions
• 4 cups Beef Broth
• 1 each Bay Leaf
• about 450 g Ground Beef
• 1/2 cup Gluten-Free Breadcrumbs
• 1 each Egg
• 1 tbsp Worcestershire Sauce (gluten-free)
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g Potatoes, about 450 g Carrots, and about 450 g Onions, then cut them into roughly 2.54 cm pieces.
2. 2Place the cut vegetables in a large heavy-bottomed pot. Pour in the 4 cups of Beef Broth and add the 1 Bay Leaf. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the vegetables are easily pierced with a fork.
3. 3While the vegetables are simmering, combine the about 450 g Ground Beef, 1/2 cup Gluten-Free Breadcrumbs, 1 Egg, 1 tbsp gluten-free Worcestershire Sauce, 1/2 tsp Salt, and 1/4 tsp Pepper in a medium bowl. Mix everything together with your hands until just combined. Do not overmix.
4. 4Roll the meat mixture into 2.54 cm meatballs. You should have about 16-20 meatballs.
5. 5Heat a 30.48 cm skillet over medium-high heat. Add the meatballs to the hot skillet in a single layer, being careful not to overcrowd the pan (you may need to cook them in batches). Cook for 6 to 8 minutes, turning occasionally, until browned on all sides. The internal temperature should reach 71°C. Transfer the browned meatballs to a plate.
6. 6Once the vegetables are tender, remove and discard the 1 Bay Leaf from the pot. Use a potato masher to mash the vegetables and broth until you reach your desired consistency, either chunky or smooth.
7. 7Add the browned meatballs to the mashed vegetables in the pot. Stir gently to combine.
8. 8Serve the Hutspot with Gluten-Free Meatballs hot.

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