Chilean mote and pumpkin stew with oregano beef meatballs and red wine sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, combine the ground beef, breadcrumbs, egg, half of the dried oregano, half of the chopped garlic, 4 g of salt, black pepper, and 1 tablespoon of vegetable oil. Mix just until combined.

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   2. Shape 18 to 20 medium meatballs and place them on a lightly oiled baking tray. Bake for 12 minutes at 220 °C / 425 °F, just until lightly browned on the outside. Set aside.

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   3. In a large pot, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the onion, red bell pepper, and carrot. Cook for 8 minutes, stirring, until the vegetables soften.

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   4. Add the remaining garlic, paprika, ground cumin, and the rest of the dried oregano. Cook for 1 minute so the spices release their aroma.

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   5. Pour in the red wine and scrape the bottom of the pot. Cook for 3 to 4 minutes until slightly reduced.

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   6. Stir in the crushed tomato, beef broth, pumpkin, potato, and the remaining salt. Mix well and bring to a gentle boil.

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   7. Lower the heat, partially cover, and cook for 20 minutes, until the potato and pumpkin are nearly tender.

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   8. Add the cooked mote wheat and the reserved meatballs. Cook for 15 more minutes over low heat, partially covered, until the meatballs are fully cooked and the stew looks thick and velvety.

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   9. Taste and adjust with salt and pepper if needed. Turn off the heat and stir in the chopped fresh parsley.

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    10. Serve hot, making sure each bowl gets mote, pumpkin, potato, and meatballs with plenty of the red wine sauce.