Mamas Meatball Oven Stew Recipes

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.

Steps:

• Combine meat, onion, green pepper, corn meal, seasonings, milk, and egg.
• Mix thoroughly and form 12 balls.
• Sprinkle with flour and brown in hot shortening.
• Place in 4 quart casserole.
• Add remaining flour to browning skillet, blend and add tomato juice.
• Cook until thick; pour over meatballs.
• Arrange vegetables around meatball.
• Add salt and cover tightly.
• Bake at 350 for 1 hour.

Steps:

• In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes.

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.

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.

Steps:

• Cube the potato, pieces should be smaller than dice size. (Remember, this is a stew, so it's easier to eat if all the bits fit on your spoon!).
• Slice the carrots. I use a bag of baby carrots instead of 2 large ones. Makes for nice little bits.
• Dice the onion.
• Place all the vegetables in a 2.5 quart (or larger) oven safe crock (with lid). Leave about 2 inches of space to the top.
• Roll ground beef into balls. They should be no bigger than 3/4 inches in diameter about thumbnail size).
• Gently put the meatballs on top of the veggies to avoid crushing them.
• Heat the oven to 400 degrees.
• Follow instructions on the gravy packets to make 3 cups of gravy.
• When the gravy is done, stir in some Season All to taste (I use ~2 tsp) & pour it slowly into the crock. Make sure all the meatballs are covered.
• Cover with lid and bake for 1-1.5 hours. Open and gently stir occasionally.
• You may want to put a piece of foil (or foil covered cookie sheet) on the rack below, as this tends to drip over once it begins to boil.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl; divide and shape into meatballs.
• Heat vegetable oil in a skillet over medium-high heat.
• Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat.
• Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.
• Remove meatballs from skillet with a slotted spoon to a casserole dish, reserving fat in the skillet. Arrange potato, carrots, and onion chunks atop the meatballs.
• Stir 2 tablespoons flour into reserved fat until you have a smooth paste; add tomato juice and diced tomatoes. Bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened, about 10 minutes; pour over the meatballs and vegetables. Place a cover on the casserole dish.
• Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.