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Veggie Meatball Stew Recipe

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
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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