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Veggie Meatball Stew Recipe

An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio
TOTAL TIME: Prep: 20 min. Cook: 65 min. YIELD:8 servings


  • 1 can (8 ounces) tomato sauce, divided
  • 1 egg
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1 pound ground beef
  • 3 cups water
  • 3 medium potatoes, peeled and quartered
  • 6 medium carrots, sliced
  • 1 package (10 ounces) frozen peas
  • 1/2 cup chopped green pepper
  • 1 envelope onion soup mix


  • 1. In a bowl, combine 1/4 cup tomato sauce, egg, onion, bread crumbs, salt, pepper and allspice. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the water, potatoes, carrots, peas, green pepper, soup mix and remaining tomato sauce; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is no longer pink and vegetables are tender. Yield: 8 servings.

Reviews for Veggie Meatball Stew

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Reviewed Oct. 6, 2010

"I would add pasta."

Reviewed Nov. 15, 2008

"Wow, this sounds really good. I'm going to try this next time I need a good, satisfying supper!! Sounds like it would hit the spot on a winter night!"

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