Oven Meatball Stew Recipe

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Oven Meatball Stew Recipe
Oven Meatball Stew Recipe photo by Taste of Home
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Oven Meatball Stew Recipe

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My husband found this recipe almost 30 years ago. He would often prepare it for me and our daughters...now they make it for their own families.—Madge Harman, Orange Park, Florida
Recommended: Grandma's Best Suppers
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

Ingredients

  • 1 egg
  • 1/3 cup milk
  • 1/4 cup cornmeal
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped green pepper
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 pound lean ground beef
  • 2 to 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 2-1/2 cups tomato juice
  • 12 pearl onions, peeled
  • 3 medium potatoes, peeled and quartered
  • 6 medium carrots, cut into 3-inch pieces

Directions

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs.
In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened.
Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender. Yield: 6 servings.
Originally published as Oven Meatball Stew in Taste of Home Ground Beef Cookbook 1999, p127

Nutritional Facts

1 cup: 341 calories, 13g fat (4g saturated fat), 83mg cholesterol, 838mg sodium, 38g carbohydrate (11g sugars, 5g fiber), 20g protein.

  • 1 egg
  • 1/3 cup milk
  • 1/4 cup cornmeal
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped green pepper
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 pound lean ground beef
  • 2 to 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 2-1/2 cups tomato juice
  • 12 pearl onions, peeled
  • 3 medium potatoes, peeled and quartered
  • 6 medium carrots, cut into 3-inch pieces
  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs.
  2. In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened.
  3. Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender. Yield: 6 servings.
Originally published as Oven Meatball Stew in Taste of Home Ground Beef Cookbook 1999, p127

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