Vegetable Meatball 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:

• 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.

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.

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:

• 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.

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.

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.

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:

• 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.

Steps:

• In a large pot, add water; bring to a boil.
• Add potatoes, carrots, onion, bouillon granules and seasonings.
• Return to a boil; reduce heat; cover and simmer for 10 minutes.
• Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
• Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
• Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
• Discard bay leaf.
• Stir in peas.
• Combine flour and cold water; stir into stew.
• Bring to a boil; stir and cook for 2 minutes or until thickened.

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.