Meatballovenstew Recipes

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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.

OVEN MEATBALL STEW



Oven Meatball Stew image

My husband found this recipe almost 30 years ago. He would often prepare it for me and our daughters...now they make it for their own families.-Madge Harman, Orange Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1 egg
1/3 cup milk
1/4 cup cornmeal
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1-1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon chili powder
1 pound lean ground beef
2 to 3 tablespoons olive oil
1/4 cup all-purpose flour
2-1/2 cups tomato juice
12 pearl onions, peeled
3 medium potatoes, peeled and quartered
6 medium carrots, cut into 3-inch pieces

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.

Nutrition Facts : Calories 341 calories, Fat 13g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 838mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

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

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.

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 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.

THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

CLASSIC MEATBALLS



Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

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