SIMPLE MEATBALL STEW
The combination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on chilly days after we'd worked up an appetite doing our morning chores. Mom served it with pride for Saturday dinners when I was growing up on the farm.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 374 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 858mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
SLOW-COOKER MEATBALL STEW
Layer veggies and purchased meatballs in the slow cooker, turn on and go!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 6
Number Of Ingredients 8
Steps:
- In 4- to 5-quart slow cooker, layer all ingredients in order listed.
- Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 80 mg, Fat 1/2, Fiber 6 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 1/2 Cups, Sodium 980 mg, Sugar 8 g, TransFat 1/2 g
SLOW-COOKER EASY ITALIAN MEATBALL STEW
Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomatoes, Parmesan cheese, and a frozen onion and pepper medley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
- Cover; cook on low setting for 6 to 8 hours.
- About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 495, Carbohydrate 36 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 1/2 Cups, Sodium 1480 mg, Sugar 10 g
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
HEARTY MEATBALL STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
- For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
- Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
SPEEDY MEATBALL STEW
Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 20m
Yield Makes 4 lunches
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
- Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.68 milligram of sodium
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