Stew With Meatballs Recipes

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SLOW-COOKED MEATBALL STEW



Slow-Cooked Meatball Stew image

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

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked home-style meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

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.

HEARTY MEATBALL STEW



Hearty Meatball Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 slice white sandwich bread, torn into small pieces
8 ounces 20-percent-fat ground beef (about 8 ounces)
2 sweet mild Italian sausages, casings removed
One 15-ounce can diced tomatoes, drained
1/4 teaspoon dried crushed red pepper flakes
1 1/2 cups chicken broth
1 egg
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound large white mushrooms, quartered
One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces

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.

MEATBALL STEW



Meatball Stew image

Hearty, rich and flavorful stew. Recipe from PocketChangeGourmet.com

Time 10m

Yield 6 servings

Number Of Ingredients 10

18-20 Meatballs (Recipe for Homemade) or 12 oz pkg frozen
3 potatoes, peeled and cubed
2 cups (about 4 large) carrots, cleaned and sliced
1 medium onion, chopped finely
3 stalks celery, cleaned and sliced
1 (10¾ oz) can tomato soup
1 (10½ oz) can beef gravy
1 cup water
1 envelope onion soup mix
2 beef bouillon cubes or 2 teaspoons granules

Steps:

  • Combine and cook meatballs
  • Chop vegetables and place in large pot or slow cooker
  • Add remaining ingredients and stir to combine
  • Stir in meatballs
  • Stovetop: Bring to a boil and cook for 10 minutes, reduce heat to low and simmer 1 hour or until vegetables are tender
  • Slow Cooker: Cover and cook on low for 4-5 hours or until vegetables are tender

MEATBALL STEW



Meatball Stew image

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

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

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.

SIMPLE MEATBALL STEW



Simple Meatball Stew image

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

1 large egg, beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar (16 ounces) whole pearl onions, drained
1/4 cup minced fresh parsley

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.

FRENCH CANADIAN MEATBALL STEW



French Canadian Meatball Stew image

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h30m

Yield 8

Number Of Ingredients 15

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  • Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  • Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  • Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
  • Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

ALL-DAY MEATBALL STEW



All-Day Meatball Stew image

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

2 packages (12 ounces each) frozen fully cooked Italian meatballs
5 medium potatoes, peeled and cubed
1 pound fresh baby carrots
1 medium onion, halved and sliced
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 cans (8 ounces each) tomato sauce
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup water
3/4 cup dry red wine or beef broth
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/2 cup cold water

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.

CAJUN MEATBALL STEW



CAJUN MEATBALL STEW image

This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven. Cajun Meatball Stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready made. I've never understood why, because it's not that difficult to make from scratch. The main thing you must do is stir, constantly, over a medium high heat, never leaving the stove until it's almost the color of chocolate syrup. If you burn it, throw it out and start over, because it will give your gravy a very bitter taste. When I have the time, I prefer to make this the day ahead, separate the meatballs from the gravy, and refrigerate. Not only does this cause the fat from the meat to rise to the top and harden for easy removal, but, enhances the flavor.

Provided by Irishcolleen

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup vegetable oil
1 cup all-purpose flour
3 cups onions, finely chopped
1 1/2 cups bell peppers, finely chopped
1 cup celery, finely chopped
water or beef broth
4 garlic cloves, minced
2 lbs ground chuck
2 large eggs
1/4 cup milk
1 tablespoon Worcestershire sauce
1/2 cup fresh parsley, chopped
1/3 cup plain breadcrumbs
salt and cayenne pepper
1/4 cup green onion, chopped

Steps:

  • In heavy dutch oven (preferably cast iron or cast aluminum), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
  • To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
  • While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
  • Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
  • Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
  • Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.
  • Serve over hot cooked rice. I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.
  • As for the prep and cooking times, I just took a wild guess. Hehe!

TURKEY MEATBALL STEW



Turkey Meatball Stew image

A one-pot comfort food stew with a rich, savory broth, and loaded with fresh veggies and tender turkey meatballs.

Provided by lutzflcat

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 6

Number Of Ingredients 20

cooking spray
1 pound 93% lean ground turkey
1 cup fresh bread crumbs
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon onion powder
1 pinch salt and ground black pepper to taste
¼ cup olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
3 cups low-sodium chicken broth
2 cups cubed peeled potatoes
1 cup peeled, chopped carrots
1 cup frozen peas
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
  • Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
  • Bake in the preheated oven until no longer pink in the center, about 12 minutes.
  • Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
  • Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 29.9 g, Cholesterol 89 mg, Fat 16.9 g, Fiber 4.9 g, Protein 21.6 g, SaturatedFat 3.5 g, Sodium 633.4 mg, Sugar 8.2 g

SLOW-COOKER MEATBALL STEW



Slow-Cooker Meatball Stew image

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

1 bag (1 lb) ready-to-eat baby-cut carrots
1 lb small red potatoes (2 1/2 to 3 inch), cut into quarters
1 jar (4.5 oz) sliced mushrooms, drained
1 small onion, cut into thin wedges
1 bag (16 oz) frozen cooked meatballs (about 32)
1 jar (12 oz) beef gravy
1 can (14.5 oz) diced tomatoes, undrained
Freshly ground black pepper, if desired

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

SPEEDY MEATBALL STEW



Speedy meatball stew image

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

2 medium potatoes , peeled and cut into bite-size cubes
1 tbsp olive oil
250g small lean beef meatball
1 onion , chopped
2 garlic cloves , chopped
1 tbsp chopped rosemary
560ml jar passata
200g frozen pea
few parmesan shavings, to serve (optional)

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

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

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

vegetable cooking spray
1 ½ pounds ground beef
½ cup finely grated Parmesan cheese
¼ cup bread crumbs
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
3 tablespoons olive oil
1 cup sliced celery
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons all-purpose flour
4 cups beef broth, or more as needed
1 (6 ounce) can tomato paste
1 (10 ounce) package frozen peas
2 cups peeled and cubed potatoes
1 cup cubed carrots
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

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

STEW WITH MEATBALLS



Stew with Meatballs image

-Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 11

1 pound ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil
3/4 cup frozen peas

Steps:

  • In a large bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a large 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 high for 4-3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 113mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 6g fiber), Protein 27g protein.

MEATBALL STEW WITH DUMPLINGS



Meatball Stew with Dumplings image

Make and share this Meatball Stew with Dumplings recipe from Food.com.

Provided by GothicGranola

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 recipe of basic meatballs (prepared from another recipe)
10 1/2 ounces cream of celery soup, use the condensed soup undiluted
1/4 cup sour cream
16 ounces green beans, cut or 16 ounces carrots, sliced
1 (15 ) can potatoes, drained and sliced
1 egg
2 cups biscuit mix
2 large eggs
2 tablespoons milk
2 cups biscuit mix
2 tablespoons parsley flakes
2/3 cup milk

Steps:

  • Prepare the basic meatball recipe -- except cook them in a Dutch oven.
  • Drain off the excess fat.
  • Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
  • Prepare the dumplings.
  • Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
  • Cover and simmer another 10 minutes longer.
  • Serve.
  • EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
  • PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.

Nutrition Facts : Calories 1331.2, Fat 32, SaturatedFat 10.1, Cholesterol 164.5, Sodium 1819.6, Carbohydrate 229.1, Fiber 20.9, Sugar 22.9, Protein 34.2

MEATBALLS STEW



Meatballs Stew image

A recipe I took from a recipe book of different countries and this one is from Canada. My mother did it a few times and it's delicious.

Provided by Boomette

Categories     Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs ground pork
1/2 cup breadcrumbs
2 eggs, beaten
1/2 cup water
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter or 3 tablespoons olive oil
2 onions, chopped
1 garlic clove, chopped
3 tablespoons flour, roasted
2 1/2 cups beef stock
4 potatoes, peeled, diced

Steps:

  • Blend pork, breadcrumbs, eggs, water, mustard, salt, pepper, cloves, cinnamon, nutmeg in a bowl.
  • Shape into meatballs of 1 inch of diameter.
  • Heat the butter or olive oil to high heat in a casserole and seal the meatballs on all their sides.
  • Lower the heat to medium. Add the onions and garlic.
  • Stir and keep on cooking 3 minutes.
  • Incorporate flour and keep on cooking 2 minutes, stirring constantly.
  • Pour the beef stock. Stir well.
  • Cover and let simmer 45 minutes.
  • Add the potatoes and keep on cooking 15 minutes , covered partially.

Nutrition Facts : Calories 657.2, Fat 40.5, SaturatedFat 16.4, Cholesterol 186.3, Sodium 995.7, Carbohydrate 38.3, Fiber 4.4, Sugar 3.3, Protein 33.9

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

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

16 ounces frozen meatballs
8 ounces frozen mixed vegetables (about 2 cups)
14 1/2 ounces tomatoes with onion and garlic, diced or 14 1/2 ounces stewed tomatoes
1 (12 ounce) jar mushroom gravy
1/3 cup water
1 1/2 teaspoons dried basil, crushed

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 OVEN STEW



Meatball Oven Stew image

This was one of my dad's favorite recipes. Mom would triple and quadruple this because he ate more than his share of the meatballs if they were having company.

Provided by Chef likestocook

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 lb hamburger
2 tablespoons chopped onions
2 tablespoons green peppers
1/4 cup cornmeal
1 teaspoon salt
1 1/2 teaspoons dry mustard
1 teaspoon chili powder
1/2 cup milk
1 slightly beaten egg
1/4 cup flour
2 tablespoons shortening
2 cups tomato juice
3 potatoes, quartered
6 carrots, halved
15 small onions
salt

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.

Nutrition Facts : Calories 669.4, Fat 23.2, SaturatedFat 7.8, Cholesterol 133.2, Sodium 1106.2, Carbohydrate 83.2, Fiber 11.6, Sugar 21.6, Protein 35.3

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2022-02-02 Combine the first 7 ingredients. Shape into 24 meatballs in oil in a 4-quart pan and drain, then cook until brown. Add condensed soups and vegetables. Bring to a boil; cover and simmer for 30 minutes or until …
From amish365.com


MEATBALL AND VEGETABLE STEW | NICE AND EASY | CART2TABLE
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In a large bowl, combine veal, beef, breadcrumbs, salsa, parsley and Worcestershire. Roll mixture into 1 inch (2.5 cm) meatballs and place on parchment paper lined baking sheet. Bake in 180°C (350°F) oven for about 15 …
From myheartmatters.ca


CROCK POT MEATBALL STEW RECIPE - EASY CROCKPOT …
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2021-11-30 How to make Slow Cooker Meatball Stew: Toss the meatballs and all of the other ingredients into the crock pot. It is that simple. The potatoes carrots onion and seasoning combine with the meatballs for a great stew. …
From eatingonadime.com


INSTANT POT MEATBALL STEW RECIPE - READY IN UNDER 10 …
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2022-01-15 Instructions. Combine everything in the Instant pot. Stir to combine. Add the lid, set the valve to sealing. Cook on high pressure for 8 min. Do a quick release to release the pressure from the instant pot by moving the valve from …
From eatingonadime.com


THE 20 BEST FROZEN MEATBALL RECIPES
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2021-09-21 It's absolutely delicious and effortless because it's made in the crock pot. The recipe uses both Alfredo and pesto sauces from a jar. Season that with bell pepper, garlic, and onion, and add your frozen meatballs. It's best served …
From thespruceeats.com


IRISH MEATBALL STEW RECIPE - FOOD LIFE DESIGN
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2022-03-22 Preheat oven to 400 degrees Fahrenheit. Combine ground beef, garlic powder, egg and breadcrumbs in a large mixing bowl. Add salt and pepper, as desired. Use a medium scoop (or tablespoon) to scoop the meat into balls. …
From food-life-design.com


BEST ITALIAN MEATBALL RECIPES | ALLRECIPES
2022-06-23 An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. These recipes will mostly follow that structure, sometimes with an added twist. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in ...
From allrecipes.com


BEST HEARTY MEATBALL STEW RECIPES | FOOD NETWORK CANADA
2015-12-01 Directions Step 1 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.
From foodnetwork.ca


OLD-FASHIONED SLOW COOKER MEATBALL STEW RECIPE
2019-08-02 Pour the soups over the meatballs and vegetables. Cover the pot and cook on low for 6 to 8 hours, or about 3 to 4 hours on high. Taste and adjust seasonings before serving. Serve the meatballs stew with crusty French bread or hot baked buttermilk biscuits. For a well-rounded meal, add some simply dressed greens or a tossed salad. Tip
From thespruceeats.com


STEW WITH MEATBALLS AND POTATOES - BOSSKITCHEN
Instructions. Mix the minced with 100 g of finely diced onion, eggs, soy sauce, 12 g of salt, 15 revolutions of pepper from the mill and breadcrumbs. Shape the sausage meat into small rolls with a diameter of 2 cm. Peel the carrots and grate them very finely, peel the onions and cut into small cubes, also grate the tomatoes.
From bosskitchen.com


BEST MEATBALL STEW RECIPE | HEARTY, DELICIOUS COMFORT FOOD
2021-12-06 Put minced veg­gies in the bot­tom of a large stock pot or dutch oven. Add toma­toes, toma­to sauce, bay leaf, Ital­ian sea­son­ing, salt and pepper. Add beef stock. Bring to a boil over high heat. After the mix­ture begins boil­ing, reduce the …
From glendaembree.com


FRENCH CANADIAN RAGOûT DE BOULETTES (MEATBALL STEW) RECIPE
2014-12-19 Place meat into a big bowl. 3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper. 4. In a small bowl, put the bread and milk together. 5. Blend together well with a spoon or your hands. 6. Add the bread mixture to the meat mixture.
From ottawamommyclub.ca


MEATBALL AND PIGS’ FEET STEW - RICARDO
Using a 1-tbsp (15 ml) ice cream scoop, divide the mixture into balls. Working with lightly oiled hands, shape each meatball. Spread the meatballs out on the baking sheets (you should have about 85 meatballs). Bake one sheet at a time for 15 minutes or until the meatballs are cooked, stirring halfway through the cooking time. Set aside. Sauce
From ricardocuisine.com


MEATBALL STEW | RICARDO
Break the meat into large pieces. Refrigerate if necessary. Meatball stew In a regular or cast iron skillet, toast 125 ml (1/2 cup) of flour over medium heat, stirring, until golden brown. Strain. In a bowl, combine the toasted and raw flour with the cinnamon and cloves. Add the water and combine into a smooth paste. Add water, if needed.
From ricardocuisine.com


MY STEPMOM’S MEATBALL STEW | RICARDO
Shape the ground pork into 2.5-cm (1-inch) in diameter balls and place in the reserved steaming hot broth. Simmer over low heat for about 20 minutes. Add the water or chicken broth into the skillet with the flour. Blend well and whisk into the stew. Cook, stirring until the sauce begins to …
From ricardocuisine.com


CLASSIC MEATBALL STEW - ROSINA FOODS - PASTA RECIPES
Directions. Chop all of the vegetables and place in a large pot or slow cooker. Add in the remaining ingredients and stir to combine. Stir in the meatballs. Bring to a boil and cook for 10 minutes, reduce the heat to low and simmer for 1 hour or until the vegetables are tender and the meatballs are heated through.
From rosinarecipes.com


CROCK-POT MEATBALL BEEF STEW + VIDEO - CROCK-POT LADIES
In a 5 quart or larger slow cooker add the meatballs, sliced carrots, diced potatoes, diced onion, beef stock, onion soup mix, garlic, bay leaves, oregano, rosemary, black pepper and salt. In a bowl mix the flour and cold water well with a fork until you have a slurry with no lumps. Add the flour and water slurry to the rest of the ingredients ...
From crockpotladies.com


10 BEST MEATBALL STEW CROCK POT RECIPES | YUMMLY
onion, tomato sauce, medium carrot, coconut flour, soup, flax meal and 16 more. Crock Pot Vegetarian Meatball Soup Recipe! Tammilee Tips. kidney beans, basil, diced tomatoes, tomato sauce, vegetable broth and 9 more.
From yummly.com


MEATBALL AND POTATO STEW | RICARDO
Season with salt and pepper. Shape into 2.5-cm (1-inch) balls. Dredge in the toasted flour. In a large pot over medium-high heat, brown the meatballs in the oil. Add the onion and garlic and continue cooking for 3 minutes. Add the carrots, potatoes …
From ricardocuisine.com


MEATBALL STEW WITH BBQ SAUCE | ST-HUBERT RECIPE
Preparation Instructions. In a large bowl, mix breadcrumbs with 1/4 cup (60 ml) BBQ sauce. Add ground meat and steak seasoning. Mix well and form into balls. Place on a plate. Meanwhile, in large pan, heat oil over medium-high heat and brow the meatballs. Set aside on a clean plate and brown the remaining meatballs.
From st-hubert.com


MEATBALL STEW SOUP | RICARDO
Place on the prepared sheet. Bake for 5 minutes or until the meatballs are golden brown. Set aside. Meanwhile, place the spices in a tea strainer or wrap in two layers of cheesecloth. Set aside. In a pot over medium-high heat, soften the vegetables and garlic in the butter. Add the broth and spice mixture.
From ricardocuisine.com


ITALIAN MEATBALL STEW WITH POTATOES AND PEAS - MANGIA BEDDA
2022-04-20 Cook for a minute longer. Pour the tomato passata and water in the pan. Bring to a simmer and nestle the meatballs in the sauce. Add the cubed potatoes and bring the sauce to a boil. Lower the heat to a simmer and cook covered for one hour, stirring occasionally, until the potatoes are fork tender.
From mangiabedda.com


MEATBALL STEW RECIPE - COOK WITH CAMPBELLS CANADA
Directions. Crumb or cube bread very finely and soak in milk for 5 minutes. In large skillet, melt 1 tbsp (15 mL) butter and sauté shallots until tender. Let cool. Transfer to large bowl and add pork, bread and milk, parsley, salt, pepper, all spice and mustard powder. Mix gently with hands, forming into balls about 2 inches (5 cm) in diameter.
From cookwithcampbells.ca


ITALIAN MEATBALL STEW — THE LITTLE POTATO COMPANY
Step 1 out of 8. Make the Meatballs: Step 2 out of 8. Preheat oven to 350°F. Mix together the milk and panko and let it sit for about 2 to 3 minutes. Step 3 out of 8. Whisk in the egg with a fork and then add the sausage. Using your hands is the quickest way to …
From littlepotatoes.com


MEATBALL STEW RECIPE | MYRECIPES
¼ teaspoon pepper 1 (10-ounce) package frozen mixed vegetables 3 dozen frozen meatballs Directions Step 1 Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes. Stir in meatballs; cover and simmer 5 to 10 minutes or until vegetables are tender and meatballs are thoroughly heated.
From myrecipes.com


SIMPLE CHICKEN MEATBALLS IN SAUCE (30 MINUTES)
2022-04-14 Add flour and cook a few minutes. Then add broth and seasonings and cook, covered, until vegetables are tender. While veggies and sauce are cooking, prepare meat mixture in a large mixing bowl. Form into meatballs and lay on a pan lined with parchment paper. Bake at 425F/218C for 12-15 minutes.
From twokooksinthekitchen.com


EASY CROCKPOT MEATBALL STEW - FAMILY FRESH MEALS
But if you don’t want all those extra carbs, you can leave them out. With meat, veggies, and potatoes, the stew is definitely hearty enough. Easy Crockpot Meatball Stew. Combine meatballs, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crockpot. I used a ...
From familyfreshmeals.com


SLOW COOKER MEATBALL STEW {EASY & TASTY} - HINT OF HEALTHY
2020-04-01 Add the meatballs to the slow cooker. In the same frying pan, add finely diced onions and garlic. Sautee them for a few minutes until the onions have softened, then add these to the slow cooker. Then, add all the other ingredients to the slow cooker, place the lid on top and cook on high for 4-6 hour or on low for 6-8 hours.
From hintofhealthy.com


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