Veggie Meatball Stew Recipe

Veggie Meatball Stew Recipe Rating 4

An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio

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Veggie Meatball Stew Recipe
  • Prep: 20 min. Cook: 65 min.
  • Yield: 8 Servings
20 65 85

Ingredients

  • 1 can (8 ounces) tomato sauce, divided
  • 1 egg
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1 pound ground beef
  • 3 cups water
  • 3 medium potatoes, peeled and quartered
  • 6 medium carrots, sliced
  • 1 package (10 ounces) frozen peas
  • 1/2 cup chopped green pepper
  • 1 envelope onion soup mix

Directions

  • In a bowl, combine 1/4 cup tomato sauce, egg, onion, bread crumbs, salt, pepper and allspice. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the water, potatoes, carrots, peas, green pepper, soup mix and remaining tomato sauce; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is no longer pink and vegetables are tender. Yield: 8 servings.

Originally published as Vegetable Meatball Stew in Taste of Home Ground Beef Cookbook , p140

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Reviews for Veggie Meatball Stew (2)

Veggie Meatball Stew

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Oct. 06, 2010 by kateb1979

I would add pasta.


Reviewed on Nov. 15, 2008 by KJ1

Wow, this sounds really good. I'm going to try this next time I need a good, satisfying supper!! Sounds like it would hit the spot on a winter night!

 
 
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