VEGETABLE MEATBALL STEW
Meet the Cook: People who try this comment on how much they love the sweet potatoes. But they can never quite seem to pinpoint my "secret ingredient" - the parsnips! -Elaine Grose, Elmira, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. , Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
TURKEY MEATBALL AND VEGETABLE STEW
The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 8
Number Of Ingredients 23
Steps:
- Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
- Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
- Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
- Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
- If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 6.1 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 1.4 g, Sodium 985.8 mg, Sugar 7.5 g
SLOW-COOKED MEATBALL STEW
I came up with this hearty meal-in-one as another way to use frozen meatballs. It's quick to put together in the morning and ready when my husband gets home in the evening. -Iris Schultz, Miamisburg, Ohio
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.
Nutrition Facts : Calories 291 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 1400mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 14g 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.
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.
MEATBALL AND VEGETABLE STEW
Make and share this Meatball and Vegetable Stew recipe from Food.com.
Provided by lauralie41
Categories Stew
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
MEATBALL AND VEGGIE STEW
Make and share this Meatball and Veggie Stew recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 6h10m
Yield 6 stews, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place meatballs and mixed vegetables in a 4-5 quart slow cooker.
- In a large bowl, stir stewed tomatoes, gravy, basil, black papper, and 1/2 cup of water. Pour over meatballs and vegetables.
- Cover and cook on low for 6-7 hours.
Nutrition Facts : Calories 104.3, Fat 1.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 526, Carbohydrate 18.9, Fiber 4.5, Sugar 2.8, Protein 5.7
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
MEATBALL & VEGETABLE STEW IN CROCK POT
A very easy & delicious filling, wintry stew, made even easier by using the Crock-Pot. I was hesitant about the mushroom gravy addition, but it makes a great flavorful sauce. Adapted from Better Homes & Gardens cookbook
Provided by newspapergal
Categories Stew
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
- Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
- Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
- I usually sprinkle a little parmesan cheese on top of each serving.
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