Meatball Garden Stew Recipe

Meatball Garden Stew Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This dish was a favorite of Mom's. She passed the recipe on to me when I got married. Now it's become one of my family's favorites, too! It's delicious and satisfying, and calls for ingredients I almost always have on hand.

[X]

Rate Meatball Garden Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Meatball Garden Stew Recipe

Prep: 25 min. Cook: 40 min.

Yield: 6 Servings

25 40 65

Ingredients

1 pound lean ground beef
4 tablespoons all-purpose flour, divided
1 teaspoon salt
Dash pepper
1 egg
1/4 cup milk
1/4 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
1 can (14-1/2 ounces) beef broth
2/3 cup water
1/2 teaspoon dried thyme
6 medium potatoes, peeled and quartered
6 medium carrots, halved lengthwise and crosswise
6 green onions, chopped
1 package (10 ounces) frozen peas, thawed

Directions

In a medium bowl, combine beef, 2 tablespoons flour, salt, pepper, egg, milk and onion. Form into 1-in. balls.
Melt butter in a large skillet or Dutch oven. Saute garlic for 1 minute. Brown meatballs on all sides. Move meatballs to the side. Blend remaining flour into the drippings. Add the broth, water and thyme. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Add the potatoes, carrots and onions and stir with meatballs and sauce. Cover and simmer for 30-35 minutes or until vegetables are tender. Add peas; cook 5 minutes longer. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 370 calories, 10 g fat (4 g saturated fat), 88 mg cholesterol, 790 mg sodium, 48 g carbohydrate, 7 g fiber, 23 g protein.

Originally published as Meatball Garden Stew in Country Extra January 1991, p45