Taste of Home
Vegetable Meatball Stew
TOTAL TIME: Prep: 30 min. Cook: 25 min.
YIELD: 6 servings.
Meet the Cook: People who try this comment on how much they love the sweet potatoes. But they can never quite seem to pinpoint my "secret ingredient" - the parsnips!
-Elaine Grose, Elmira, New York
Ingredients
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4 cups water
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2 medium peeled potatoes, cut into 1-inch cubes
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2 medium carrots, cut into 3/4-inch chunks
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1 large onion, cut into eighths
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2 tablespoons beef bouillon granules
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1 bay leaf
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup seasoned dry bread crumbs
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1 egg, lightly beaten
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1 teaspoon Worcestershire sauce
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1 pound ground beef
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2 medium sweet potatoes, peeled and cut into 1-inch cubes
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2 medium parsnips, peeled and cut into 3/4-inch slices
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1 cup frozen peas
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1/3 cup all-purpose flour
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1/2 cup cold water
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1/4 teaspoon browning sauce, optional
Directions
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1.
In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
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2.
Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
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3.
Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
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4.
Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
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