Description

Full of fresh vegetables, loads of flavor and the best part meatballs, this Meatball Stew is sure to warm you and your family up.

Ingredients

Meatball Mix: 1½ lbs ground beef 1 teaspoon onion powder 1 teaspoon garlic powder 1 ½ teaspoons Italian seasoning 2 teaspoons Kosher salt ½ teaspoon black pepper ½ cup breadcrumbs 1 large egg 2 teaspoons Worcestershire ¼ cup milk Stew: 1 cup diced onion 1 cup sliced or diced carrots 1 cup sliced or diced celery 1 cup fresh or frozen green beans 1 to 1 ½ pounds yellow potatoes, peeled and cut into bite size pieces 7 cups beef stock or water (If using water add enough beef bouillon or Better than Bouillon to flavor 7 cups) If desired use additional vegetable or beef bouillon to taste (I use 4 cubes of Knor vegetable bouillon) 1 cup tomato sauce 6 oz can tomato paste 1 teaspoon dried thyme 1 teaspoon dried rosemary 2 to 3 cloves of garlic minced Salt & Pepper to taste Cornstarch slurry to thicken if desired: ⅓ cup cornstarch and ⅓ cup cold water

Instructions

In a large bowl combine all the meatball mix ingredients and mix till incorporated. Using a scoop or tablespoon form the meatballs, placing them on a plate and set aside. Using a heavy bottomed frying pan over medium heat, fry meatballs till browned, if not using a non- stick frying pan coat bottom of frying pan with oil. Or preheat the oven to 350 degrees, place meatballs in a baking pan and cook until browned (about 20-25 minutes). Whether frying or baking the meatballs do not have to be fully cooked, we want to brown, they will cook fully in your stew. In a large heavy bottomed pot add stock/water, tomato sauce, tomato paste and bouillon. Add all the vegetables, garlic, thyme, rosemary and salt & pepper. Bring to a boil and then reduce heat to a simmer, cover and simmer for 20 minutes. Add browned meatballs to stew, increase heat and bring back to a boil, then reduce heat source to a simmer. Simmer covered till vegetables are tender (30-40 minutes). Prepare the cornstarch slurry and drizzle slowly while stirring until your stew is desired thickness.

Serves

6 - 8

Additional Comments

I make the meatballs maybe slightly smaller than golf balls and get between 20-24 meatballs out of 1½ pounds of ground beef. Make the meatballs smaller or serve stew over cooked egg noodles to help stretch further

Meatball Stew