Hearty Pork Meatball Stew

1.In a large mixing bowl, combine ground pork, breadcrumbs, milk, egg, minced garlic, finely chopped onion, chopped parsley, dried oregano, salt, and pepper. Mix gently until just combined; avoid overmixing to keep meatballs tender.

2.Shape the mixture into small meatballs, about 1 inch (2.5 cm) in diameter, and set aside on a plate.

3.Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

4.Add the meatballs in batches, being careful not to overcrowd the pot. Brown them on all sides, about 5-7 minutes total, turning gently. They do not need to be fully cooked through at this stage. Remove browned meatballs to a plate and set aside.

5.In the same pot, add the remaining 1 tablespoon of olive oil. Add diced carrot, celery, potato, and chopped onion. Sauté for 5-7 minutes until vegetables begin to soften and onions are translucent.

6.Pour in the chicken broth and canned diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot.

7.Add the bay leaf and dried thyme. Season with salt and pepper to taste.

8.Carefully return the browned meatballs to the pot, submerging them in the broth and vegetables.

9.Bring the stew to a gentle simmer, then reduce heat to low. Cover and cook for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.

10.Remove the bay leaf. Taste and adjust seasoning if necessary.

11.Ladle the stew into bowls and garnish with fresh chopped parsley before serving.