Oven Meatball Stew Recipe

Oven Meatball Stew Recipe photo by Taste of Home

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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

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Oven Meatball Stew Recipe

Prep: 25 min. Bake: 1 hour

Yield: 6 Servings

25 60 85

Ingredients

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 341 calories, 13 g fat (4 g saturated fat), 83 mg cholesterol, 838 mg sodium, 38 g carbohydrate, 5 g fiber, 20 g protein.

Originally published as Oven Meatball Stew in Taste of Home Ground Beef Cookbook , p127