Meatball Stew with Pearl Onions (Bulgarian)

This delicious Meatball Stew is a tasty Bulgarian main dish that you can prepare in all seasons. This is a variation of the traditional Bulgarian Priest's Stew (Popska Yahniya) which is made with pork meat chunks and pearl onions. This recipe uses minced meat instead of pork chunks. Both dishes are rich and delicious. The taste comes not just from the meat and the onions but also from the nice selection of traditional Bulgarian spices.

Stew:
2 lbs pearl onions (1 kg)
1.4 lbs ground meat (600 g)
25 oz canned tomatoes (700 mL)
2 medium onions
9 cups water or beef broth (2 L)
2 Tbsp. red wine
2 Tbsp. lard or other fat
1 Tbsp. ground paprika
½ Tbsp. ground smoked paprika
2 bay leaves
10-12 black peppercorns
sea salt
1 Tbsp. cornstarch optional

Meatball Spice:
1 tsp. savoury
1 tsp. cumin
sea salt

Peel and clean the pearl onions, leaving them whole.

Peel, clean and roughly chop the medium onions.

Combine the minced meat with the spices and mix very well. Roll about 25 golf sized meatballs. Set aside.

In a large pot heat the lard. When it melts, add the chopped onion and sauté for 2-3 minutes. Add also the pearl onions and cook for additional 2-3 minutes.

Add the paprika (both kinds) and mix well. Add the tomatoes, the peppercorns, bay leaves and salt. Stir and cook for another 5-10 minutes over medium heat.

Add the wine and cook for additional 2 minutes, before adding also the water or the broth. Depending on how thick you want your stew, you might want to add a bit less or more water.

Cover the pot with a lid. When the water starts simmering, carefully add the meatballs one by one.

Cook until the meatballs emerge at the surface of the stew and the pearl onions are soft.

Optionally add the cornstarch, dissolved in some cold water. Mix for 2-3 minutes, until the stew thickens. Remove from heat and serve.

Cook's Notes:

• Minced Meat: you can use pork, beef or a mix of both.
• Canned tomatoes: You can use chopped tomatoes or passata. You can also use whole canned tomatoes but you need to chop them first. In case you use fresh tomatoes, peel them and chop them or simply grate them, discarding the peel. No matter of the kind, always use the same quantity (a bit less than 2 standard cans).
• Fat: Lard is the traditional option for this dish but you can also use vegetable oil. The only fat that is not recommended is the butter as its taste is not really suitable for this type of stew.