Microwave Meatball Stew Recipe

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

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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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/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 beef
  • 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 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Meatball Stew in Country Woman January/February 1995, p35

Nutritional Facts

1 cup: 333 calories, 14g fat (5g saturated fat), 88mg cholesterol, 1274mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 22g protein.

  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 2 tablespoons onion soup mix
  • 1 pound ground beef
  • 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
  1. 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.
  2. 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.
  3. In a large bowl, combine the next seven ingredients; spoon over 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Meatball Stew in Country Woman January/February 1995, p35

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