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Microwave Meatball Stew Recipe

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The meatballs are made extra fast in the microwave for the perfect weeknight stew. The herbs are so flavorful and will make the stew so delicious.—Clara Goddard, Orillia, Ontario

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Microwave Meatball Stew Recipe

Prep/Total Time: 25 min.

Yield: 4-6 Servings

15 10 25

Ingredients

1 egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup finely chopped onion
2 tablespoons onion soup mix
1 pound ground beef
1 can (15 ounces) whole potatoes, drained and quartered
1-1/4 cups frozen sliced carrots
1-1/4 cups frozen peas
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 teaspoon dried savory
1/4 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon browning sauce, optional

Directions

In a large bowl, combine the egg, crumbs, onion and soup mix. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls.
Place in a microwave-safe baking dish. Cover and microwave on high for 3-4 minutes. Turn meatballs and microwave 3-4 minutes longer; drain.
In a large bowl, combine the next seven ingredients; spoon over meatballs. Cover and cook at 50% power for 8-10 minutes or until meat is no longer pink. Combine the cornstarch, water and browning sauce if desired until smooth; gradually stir into the stew. Cover and microwave on high for 1-2 minutes or until thickened and bubbly, stirring occasionally. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 333 calories, 14 g fat (5 g saturated fat), 88 mg cholesterol, 1,274 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein.

Originally published as Microwave Meatball Stew in Country Woman January/February 1995, p35

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