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Oven Meatball Stew

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

6 ServingsPrep: 25 min. Bake: 1 hour

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

2 of 2

Oven Meatball Stew (continued)

Directions (continued)

at 350° for 1 hour or until meat is no longer pink and
vegetables are tender. Yield: 6 servings.

Nutrition 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.