Green Bean Stew with Lamb Meatballs

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 39 kcal


  • 1000 g Green beans frozen
  • 500 g Minced lamb
  • 500 g Potatoes
  • 50 g Ham cubes
  • 1 bunch Soup vegetables
  • 2 Onions
  • 1,5 L Vegetable broth
  • 2 Garlic cloves
  • Salt
  • Pepper
  • Chili powder
  • Summer Savory
  • Dried oregano
  • Dried thyme
  • Dried tarragon
  • Dried basil
  • Plant cream


  • Peel and dice the potatoes and cook them with the cleaned and finely chopped soup vegetables in the vegetable stock for about 10 minutes.
  • Peel an onion, dice it finely and fry it with the diced ham in the vegetable cream until translucent, and add it to the vegetables with the beans.
  • Season everything properly with salt, pepper, oregano, thyme, basil, tarragon and plenty of savory, and simmer gently for about 15 minutes.
  • Peel the other onion and the cloves of garlic, dice finely and mix with the minced lamb and tomato paste, season well with salt, pepper, chilli, oregano and thyme, fry in vegetable cream and add to the bean pot.
  • Bring everything to the boil again briefly and serve hot.


Serving: 100gCalories: 39kcalCarbohydrates: 4.4gProtein: 1gFat: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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