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Oven Meatball Stew

 Oven Meatball Stew
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
6 ServingsPrep: 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 ground beef
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    With Johnsonville Italian Sausage.

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  • 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

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Oven Meatball Stew (continued)

Directions (continued)

  • at 350° for 1 hour or until meat is no longer pink and
  • vegetables are tender. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 341 calories, 13 g fat (4 g saturated fat), 83 mg cholesterol, 838 mg sodium, 38 g carbohydrate, 5 g fiber, 20 g protein.