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Hobo Meatball Stew

Hobo Meatball Stew
—Margery Bryan, Moses Lake, Washington
4 ServingsPrep: 20 min. Cook: 5 hours

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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. Yield: 4 servings.
© Taste of Home 2013

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Hobo Meatball Stew (continued)

Nutrition Facts:rition Facts: 1 cup equals 367 calories, 9 g fat (4 g saturated fat), 69 mg cholesterol, 113 mg sodium, 45 g carbohydrate, 6 g fiber, 27 g protein.
© Taste of Home 2013