MEATBALL STEW
Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.
ALL-DAY MEATBALL STEW
Frozen meatballs and convenient jarred mushrooms with cans of tomato sauce and beef broth simplify this homey stew that cooks all day. Each bite boasts lots of fresh veggie flavor and comforting rich gravy. It smells so good while it cooks, it's hard to resist! -Anita Hoffman, Holland, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender., Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts : Calories 384 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1317mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 19g protein.
EASY MEATBALL STEW
This hearty stew from Joanne Rocchetti in New London, Connecticut is sure to warm you both up on a cool night.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- Shape beef mix into three meatballs; coat with flour. In a large skillet, brown meatballs in oil on all sides. Remove and keep warm. , Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until meat is no longer pink.
Nutrition Facts : Calories 574 calories, Fat 21g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 1578mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 6g fiber), Protein 32g protein.
MEATBALL AND VEGETABLE STEW
This made-from-scratch meatball and vegetable stew is flavor-filled and makes for a wonderful family supper.
Provided by Judy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 8
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
- Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
- Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
- Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.1 g, Cholesterol 80.9 mg, Fat 18.3 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 6.1 g, Sodium 1269.2 mg, Sugar 7 g
QUICK AND EASY MEATBALL STEW
Basic ingredients make this hearty stew a favorite at the home of Margery Bryan in Royal City, Washington. "I usually have everything on hand for this recipe, so it's simple to load up the slow cooker at noon. When I get home, dinner's ready and waiting."
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.
Nutrition Facts : Calories 402 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1324mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SPICED MEATBALL SOUP
This hearty, stew-like meatball soup is loaded with warm, flavorful spices like cinnamon, cumin and allspice, making it the perfect meal for a cold autumn day. Delicious as is, try serving it with a dollop of Greek yogurt, some torn fresh herbs, and/or some warmed pita bread.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
- Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
- Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
- Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
- Divide the soup among bowls. Serve with the lemon wedges.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 976 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 37 grams, Sugar 8 grams
ALLSPICE MEATBALL STEW
This stew has an exotic spicy flavor that I liked. Try it if you want to take a walk on the wild side. Freezes well.
Provided by ratherbeswimmin
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, add the meatballs, green beans, carrots, beef broth, Worcestershire sauce, allspice, and cinnamon; stir to combine.
- Bring mixture to a boil; lower heat, cover, and simmer for 10 minutes.
- Add in the undrained tomatoes; stir to combine.
- Return mixture to boiling; lower heat and simmer, covered for 5-10 minutes or until the vegetables are crisp-tender.
- Season with salt and pepper to taste, if desired.
- To freeze: Place in a rigid container.
- To reheat: Thaw and heat through.
Nutrition Facts : Calories 63.9, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.5, Sodium 684.9, Carbohydrate 13, Fiber 3.2, Sugar 7.1, Protein 3.3
MEATBALL STEW
Make and share this Meatball Stew recipe from Food.com.
Provided by LAURIE
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine beef, crumbs, basil, egg and garlic.
- Shape into 20 balls.
- Brown in deep skillet over medium low heat.
- Drain fat.
- Stir in soup, water and vegetables.
- Heat to boiling.
- Reduce heat and simmer, covered 30 minutes until veggies are tender.
- Add a little more water if necessary.
BURGUNDY MEATBALL STEW
This recipe has been lost for years and I have just found it, my Dad was the cook in the family growing up and my sister and I always loved this simple and delicious stew. Very kid friendly and flexible. Would be great for OAMC( you could use frozen meatballs)and could be adapted to a crockpot, would double or triple easily. Enjoy
Provided by abloom69
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
- In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
- Drain excess fat and add remaining ingredients except parlsey, flour and water.
- (Recipe may be made ahead to this point and refrigerated).
- Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
- Taste and adjust seasoning.
- During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
- Add parsley and serve.
- Note; This casserole freezes well, baked.
- Thaw completely and reheat at 350 degrees for 30 minutes.
- You can also freeze in tubs and pop into a crockpot to reheat.
MEATBALL TORTELLINI STEW
Make and share this Meatball Tortellini Stew recipe from Food.com.
Provided by pamsbm
Categories Stew
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the beef, spinach (very well drained), bread crumbs, egg, salt and pepper.
- Shape into 1-inch balls.
- Heat oil in Dutch oven; add meatballs.
- Brown on all sides, rolling them around.
- Remove and reserve.
- Add the onion to the pot.
- Cook, stirring until soft.
- Stir in the broth, tomatoes, with their liquid (break up with spoon), beans, oregano and basil.
- Cover, simmer for 10 minutes.
- Add carrots and celery, simmer for 10 minutes or until vegetables are tender.
- Add tortellini. and simmer for 5 minutes.
- Return meatballs to the stew and simmer for 10 minutes.
- Serve steaming hot with Parmesan cheese on top.
Nutrition Facts : Calories 350.7, Fat 10.3, SaturatedFat 3.3, Cholesterol 75.4, Sodium 810.5, Carbohydrate 39.2, Fiber 7, Sugar 4.2, Protein 26.5
BAVARIAN MEATBALL STEW
"This thick, tangy soup has been one of our favorites ever since my daughter gave me the recipe years ago," says Janice Mitchell of Aurora, Colorado. "It's satisfying any time, but especially wonderful on a chilly evening."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain. , Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 931mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 20g protein.
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