Bavarian Meatball Stew Recipes

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GERMAN BAVARIAN MEATBALL STEW



German Bavarian Meatball Stew image

Make and share this German Bavarian Meatball Stew recipe from Food.com.

Provided by Mom2Rose

Categories     Stew

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

1 egg, lightly beaten
1/2 cup soft breadcrumbs
3 tablespoons dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 1/2 lbs ground beef
2 (14 1/2 ounce) cans beef broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can bavarian sauerkraut, rinsed and well drained
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 celery ribs, sliced
1 (1 ounce) envelope onion soup mix
1 tablespoon sugar
1/2 teaspoon pepper
1 bay leaf

Steps:

  • In a large bowl, combine the first six ingredients.
  • Crumble beef over mixture and mix well.
  • Shape into 1-in. balls.
  • Place on a greased rack in a shallow baking pan.
  • Bake at 400° for 15 minutes; drain.
  • Meanwhile, in a large saucepan, combine the remaining ingredients.
  • Add meatballs.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
  • Discard bay leaf before serving.

Nutrition Facts : Calories 309.4, Fat 15, SaturatedFat 5.3, Cholesterol 85.5, Sodium 1647.8, Carbohydrate 22.2, Fiber 4.3, Sugar 6.6, Protein 22.1

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.

CONTEST-WINNING BAVARIAN MEATBALL HOAGIES



Contest-Winning Bavarian Meatball Hoagies image

When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They're a guaranteed crowd-pleaser when I serve them as party appetizers, or spooned over crusty rolls and topped with cheese for irresistible sandwiches. -Peggy Rios, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h15m

Yield 12 sandwiches.

Number Of Ingredients 7

1 package (32 ounces) frozen fully cooked Italian meatballs
1/2 cup chopped onion
1/4 cup packed brown sugar
1 envelope onion soup mix
1 can (12 ounces) beer or nonalcoholic beer
12 hoagie buns, split
3 cups shredded Swiss cheese

Steps:

  • In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 3-4 hours. , Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.

Nutrition Facts : Calories 643 calories, Fat 36g fat (18g saturated fat), Cholesterol 95mg cholesterol, Sodium 1302mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 29g protein.

BAVARIAN MEATBALL STEW



Bavarian Meatball Stew image

I never really had sauerkraut until I tried this stew, I was pleasantly surprised how good it is! From "tasteofhome.com"

Provided by Angela Pietrantonio

Categories     Other Soups

Time 1h10m

Number Of Ingredients 17

1 egg, lightly beaten
1/2 c soft bread crumbs
3 Tbsp dried parsley flakes
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp pepper
1 1/2 lb ground beef
2 can(s) (14-1/2 ounces each) beef broth
1 can(s) (14-1/2 ounces) diced tomatoes, undrained
2 medium (14 ounces) bavarian sauerkraut, rinsed and well drained
2 medium potatoes, peeled and cubed
2 carrots, sliced
1 celery ribs, sliced
1 Tbsp envelope onion soup mix
1/2 tsp sugar
1/2 tsp pepper
bay leaf

Steps:

  • 1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
  • 2. Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving. 7 points per serving

BAVARIAN STEW



Bavarian Stew image

Make and share this Bavarian Stew recipe from Food.com.

Provided by JillAZ

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 23

2 lbs stewing beef, cut into 1-1/2 inch cubes
2 tablespoons vegetable oil
2 cups chopped onions
1 garlic clove, minced
2 tablespoons all-purpose flour
3 cups beef stock
1/2 cup red wine vinegar
1/4 cup molasses
2 tablespoons brown sugar
2 teaspoons caraway seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 bay leaf
salt & freshly ground black pepper
2 tablespoons butter
6 cups shredded red cabbage
2 apples, peeled, cored and sliced
1/2 cup chopped onion
1 cup hot water
1/4 cup brown sugar
2 tablespoons red wine vinegar
1 bay leaf

Steps:

  • In a large pot, heat oil over medium heat. Brown beef cubes in batches.
  • Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
  • Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
  • Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
  • Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
  • Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
  • Season to taste with salt and pepper and discard bay leaf.
  • If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
  • To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
  • To make Red Cabbage:.
  • In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
  • Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
  • You can freeze the cabbage in a seperate container and just thaw and reheat.

Nutrition Facts : Calories 963.3, Fat 57.2, SaturatedFat 22.5, Cholesterol 167.2, Sodium 804.7, Carbohydrate 67.7, Fiber 6.2, Sugar 47.2, Protein 46.8

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