Hobo Meatball Stew Food

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

CAJUN MEATBALL STEW

Steps:

• In heavy dutch oven (preferably cast iron or cast aluminum), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
• To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
• While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
• Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
• Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
• Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.
• Serve over hot cooked rice. I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.
• As for the prep and cooking times, I just took a wild guess. Hehe!

TURKEY MEATBALL STEW

Steps:

• Preheat oven to 350 degrees.
• Combine the first seven ingredients, and form into meatballs.
• Place meatballs on a roasting pan, and bake in oven for about 20-25 mins (depending on the size of the meatballs).
• Turn the oven to broil, and let the meatballs broil for about 5 minutes, or until a nice crust has formed. Remove from oven.
• Meanwhile, combine the remaining ingredients in a large soup pot, stirring to mix and to help dissolve the tomato paste.
• Cover pot and heat over low-medium heat until stew begins to bubble (about 20-30 minutes), and reduce heat.
• Add meatballs, and continue cooking for at least another 40 minutes. (You are certainly welcome to let it cook longer).

SLOW-COOKER MEATBALL STEW

Steps:

• In 4- to 5-quart slow cooker, layer all ingredients in order listed.
• Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

STEW WITH MEATBALLS

Steps:

• In a large bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on high for 4-3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

CAMPFIRE STEW

Steps:

• Heat a cast iron Dutch oven over a campfire, and brown the ground beef, 5 to 7 minutes. Drain off the excess grease, then pour in the mixed vegetables, tomatoes, macaroni, and water. Season with salt and pepper to taste.
• Cover, and cook until the macaroni is tender, and the stew has reached desired thickness, about 35 minutes more.

SPEEDY MEATBALL STEW

Steps:

• Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
• Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.

CROCKPOT MEATBALL STEW- (AN OLD TASTE TREAT)

Steps:

• 1. Lightly combine meatball ingredients. Form into 20-24 meatballs. In a large skillet. brown in oil. Remove meatballs. Save for later. Reserve 3 Tablespoons of meat drippimngs. Add 2-3 Tablespoons of flour,stirring constantly.. while stirring in 3 beef bouillion cubes added to 3 cups of boiling water. Add steak sauce, thyme salt and pepper. Stir constantly to make a gravy.Not to thick.
• 2. Cook prepared carrots and potatoes in a pan of water. When almost done drain and put them in a crockpot on med. Pour gravy into crockpot. Add 2 bay leaves, and minced onion. Gently mix. Cook 1/2 hour. Add frozen peas. Mix.
• 3. Add meatballs, mix gently and heat.. ... keep pot covered. When ready to eat, serve right from the crockpot. Then meatballs, stir gently. Cook another 1/2 hour to heat meatballs...add a little water if needed to gravy, stir. When ready...serve from the crockpot.

SLOW COOKER GROUND BEEF HOBO DINNER

Steps:

• Spray slow cooker with non-stick cooking spray.
• In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley. Set aside.
• In another medium-sized bowl, mix together cream of mushroom soup and BBQ sauce.
• Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the slow cooker. Sprinkle half of the seasonings over the vegetables.
• Break the ground beef in small bite-sized pieces (uncooked) and place half over the vegetables.
• Spoon half of the sauce mixture over the meat.
• Repeat the entire process all over again, layering it on top of each other.
• Place the lid on top of the slow cooker and cook on low for 7-8 hours or on high for 3.5-4 hours.
• Scoop servings into bowls and top with shredded cheddar cheese (and more BBQ sauce or even ketchup, it desired).

QUICK AND EASY MEATBALL STEW

Steps:

• In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.