Preparation

Step 1 out of 8

Make the Meatballs:

Step 2 out of 8

Preheat oven to 350°F. Mix together the milk and panko and let it sit for about 2 to 3 minutes.

Step 3 out of 8

Whisk in the egg with a fork and then add the sausage. Using your hands is the quickest way to mix everything together.

Step 4 out of 8

Form about two tablespoons of the mixture into a round ball and place it on a lined baking sheet. Bake them for about 20 minutes, flipping over gently halfway through. Keep warm while you assemble the rest of the stew.

Step 5 out of 8

Make the Stew:

Step 6 out of 8

Add the oil to a large pot over medium heat. Once it’s hot, add the onions and sauté for about three minutes or until translucent, then add the garlic and thyme. Stir frequently until aromatic then add the white wine and broth, following by the potatoes, chickpeas and canned tomatoes. Bring to a gentle boil, reduce to a simmer, and cook for about 30 minutes or until the potatoes have softened.

Step 7 out of 8

Add in the sun-dried tomatoes, olives and baby spinach. Cover and allow it to simmer again for about two minutes or until the spinach has wilted.

Step 8 out of 8

To serve, ladle the stew into bowls and top with 3 to 4 meatballs. Garnish with fresh basil just before serving.