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Favorite Meatball Stew Recipe

Favorite Meatball Stew Recipe

Hearty and homey, this saucy stew is chock-full of tender meatballs and veggies that are sure to warm you up when there’s an autumn chill in the air.
TOTAL TIME: Prep: 1 hour Cook: 30 min. YIELD:10 servings

Ingredients

  • 3 eggs, lightly beaten
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • Dash pepper
  • 1/2 pound each ground beef, pork and veal
  • 4 medium potatoes, peeled and cubed
  • 3 medium carrots, sliced
  • 1-1/2 cups chopped celery
  • 1 medium onion, cut into wedges
  • 1 garlic clove, minced
  • 1 envelope onion soup mix
  • 2-1/4 cups water
  • 1 cup frozen peas
  • 4-1/2 teaspoons minced fresh parsley

Directions

  • 1. In a large bowl, combine the eggs, bread crumbs, cheese and pepper. Crumble beef, pork and veal over mixture and mix well. Shape into 1-1/2-in. balls.
  • 2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink.
  • 3. Place the meatballs, potatoes, carrots, celery, onion and garlic in a Dutch oven. In a small bowl, combine soup mix and water; pour over meatball mixture. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas and parsley; heat through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup: 265 calories, 10g fat (4g saturated fat), 110mg cholesterol, 505mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 18g protein.

Reviews for Favorite Meatball Stew

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MY REVIEW
cowgirlupcowboyup User ID: 1447190 93604
Reviewed Nov. 23, 2012

"The family LOVES, LOVES, LOVES this stew."

MY REVIEW
cr_1295 User ID: 5888497 114682
Reviewed Mar. 2, 2012

"Good recipe...we used regular Italian-style meatballs instead of making our own, and it was still good. Lacking in a little flavor though..."

MY REVIEW
1kca User ID: 2645507 98962
Reviewed Jan. 6, 2011

"This stew is fantastic. Our kids asked for seconds and that never happens."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.