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Meatball Garden Stew

 Meatball Garden Stew
This dish was a favorite of Mom's. She passed the recipe on to me when I got married. Now it's become one of my family's favorites, too! It's delicious and satisfying, and calls for ingredients I almost always have on hand.
6 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

  • 1 pound lean ground beef
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    With Johnsonville Italian Sausage.

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  • 4 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • Dash pepper
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) beef broth
  • 2/3 cup water
  • 1/2 teaspoon dried thyme
  • 6 medium potatoes, peeled and quartered
  • 6 medium carrots, halved lengthwise and crosswise
  • 6 green onions, chopped
  • 1 package (10 ounces) frozen peas, thawed

Directions

  • In a medium bowl, combine beef, 2 tablespoons flour, salt, pepper,
  • egg, milk and onion. Form into 1-in. balls.
  • Melt butter in a large skillet or Dutch oven. Saute garlic for 1
  • minute. Brown meatballs on all sides. Move meatballs to the side.
  • Blend remaining flour into the drippings. Add the broth, water and
  • thyme. Bring to a boil. Cook and stir for 1-2 minutes or until

2 of 2

Meatball Garden Stew (continued)

Directions (continued)

  • thickened.
  • Add the potatoes, carrots and onions and stir with meatballs and
  • sauce. Cover and simmer for 30-35 minutes or until vegetables are
  • tender. Add peas; cook 5 minutes longer. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 370 calories, 10 g fat (4 g saturated fat), 88 mg cholesterol, 790 mg sodium, 48 g carbohydrate, 7 g fiber, 23 g protein.