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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.
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 248 calories, 9 g fat (3 g saturated fat), 55 mg cholesterol, 895 mg sodium, 24 g carbohydrate, 3 g fiber, 17 g protein.
Originally published as Meatball Stew in Country Ground Beef , p77
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Reviewed on Mar. 05, 2010 by KayleeS
This was a very good stew. I did not use anything from a can and it was very good. I put it over brown rice and that made an amazing evening meal.
Reviewed on Oct. 01, 2009 by Joscy
Forgot to mention this in previous comment. Rather than cooking meatballs on stovetop, bake them in an 11x7" dish at 350 degree for +/- 15 minutes. They'll turn out great, without your having to stand over stove.
I've made this delicious stew for a few years now. Originally found recipe in TOH's softcover Best Ground Beef Recipes at grocery check-out. Recipe looked so appealing, just knew I had to have it. I add 2 jars whole onions, extra carrots/potatoes so it's chunkier. Serve with fresh homemade rolls for a hearty meal.
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