Meatball Oven Stew Recipes

SPEEDY MEATBALL STEW

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.

OVEN MEATBALL STEW

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. , In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened. , Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender.

MEATBALL STEW

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.

MEATBALL STEW

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

MEATBALLS

Steps:

• In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
• Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
• To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
• Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
• Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
• Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
• Serve meatballs immediately and enjoy!

MEATBALL OVEN STEW

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.

MEATBALL AND VEGETABLE STEW

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.

MEATBALL STEW

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.

OLD-FASHIONED SLOW COOKER MEATBALL STEW

Steps:

• In a large bowl, combine the eggs with the dried minced onion, breadcrumbs, Worcestershire sauce, and salt and pepper. Add the meat and mix with your hands to blend thoroughly.
• Shape the meat mixture into meatballs about 1 1/2 inches in diameter.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Arrange the meatballs in the hot oil and cook for about 15 minutes, frequently turning to brown all sides.
• While the meatballs are browning, prepare the vegetables. Peel the potatoes, if desired, and cut them into 1/2-inch cubes. Peel the carrots and slice them into 1/2-inch rounds. Chop the celery and onion.
• Put the potatoes, carrots, and celery in the slow cooker. With a slotted spoon or spatula, transfer the browned meatballs to the slow cooker.
• Put the onions in the same skillet used for the meatballs. Place the skillet over medium heat and cook the onions until they have browned, or about 5 minutes. The caramelization from the onions adds flavor to the dish. If you're short on time, skip this step.
• In a bowl, combine the cream of mushroom soup and tomato soup. Stir to blend. 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 .

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

MAMA'S MEATBALL OVEN STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl; divide and shape into meatballs.
• Heat vegetable oil in a skillet over medium-high heat.
• Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat.
• Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.
• Remove meatballs from skillet with a slotted spoon to a casserole dish, reserving fat in the skillet. Arrange potato, carrots, and onion chunks atop the meatballs.
• Stir 2 tablespoons flour into reserved fat until you have a smooth paste; add tomato juice and diced tomatoes. Bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened, about 10 minutes; pour over the meatballs and vegetables. Place a cover on the casserole dish.
• Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.