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Microwave Meatball Stew

 Microwave Meatball Stew
The meatballs are made extra fast in the microwave for the perfect weeknight stew. The herbs are so flavorful and will make the stew so delicious.—Clara Goddard, Orillia, Ontario
4-6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 2 tablespoons onion soup mix
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 can (15 ounces) whole potatoes, drained and quartered
  • 1-1/4 cups frozen sliced carrots
  • 1-1/4 cups frozen peas
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon browning sauce, optional

Directions

  • In a large bowl, combine the egg, crumbs, onion and soup mix. Crumble
  • beef over mixture; mix well. Shape into 1-1/2-in. balls.
  • Place in a microwave-safe baking dish. Cover and microwave on high
  • for 3-4 minutes. Turn meatballs and microwave 3-4 minutes longer;
  • drain.
  • In a large bowl, combine the next seven ingredients; spoon over

2 of 2

Microwave Meatball Stew (continued)

Directions (continued)

  • meatballs. Cover and cook at 50% power for 8-10 minutes or until
  • meat is no longer pink. Combine the cornstarch, water and browning
  • sauce if desired until smooth; gradually stir into the stew. Cover
  • and microwave on high for 1-2 minutes or until thickened and bubbly,
  • stirring occasionally. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 333 calories, 14 g fat (5 g saturated fat), 88 mg cholesterol, 1,274 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein.