Spicy Chorizo And Meatball Stew

• 1 lb ground beef
• 1 None egg
• 3 tbsp dry breadcrumbs
• 2 tsp Dijon mustard
• 2 None onions, finely diced
• 2 tbsp sunflower oil
• 12 oz Spanish chorizo or other cooked sausage, chopped
• 1 None chili pepper, finely sliced
• 3 tbsp tomato paste
• 2 1/2 cups reduced-sodium vegetable broth
• 1 can red kidney beans (15 oz), rinsed and drained
• 1 can butter beans (15 oz), rinsed and drained
• None None Chopped fresh parsley, for serving

1. Mix the ground beef, egg, breadcrumbs, mustard and half the onions together and season with salt and pepper. With slightly wet hands, form the mixture into 20 small meatballs. Heat 1 tbsp oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 mins until browned, turning as needed.
2. Heat the remaining 1 tbsp oil in a large saucepan over high heat. Add the chorizo and cook, stirring often, for 1-2 mins. Add the remaining onions, reduce the heat and cook for 3-4 mins. Stir in the chili pepper and tomato paste and cook, stirring, for 2 mins. Add the broth, kidney beans, butter beans and meatballs and bring to a boil. Reduce heat to low and simmer for 10-12 mins until flavors have blended. Sprinkle with parsley and serve.

ground beef, egg, breadcrumbs, mustard, onions, sunflower oil, spanish chorizo, chili pepper, tomato, vegetable broth, red kidney beans, butter beans, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/16766 (may not work)