HEARTY ITALIAN MEATBALL STEW
This Delicious Hearty Meatball Stew is made with the perfect meatballs in a rich tomato sauce filled with potatoes, carrots & spices. So good!
Provided by Rosemary Molloy
Categories Main Dish
Time 50m
Number Of Ingredients 22
Steps:
- In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
- In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( a little smaller than the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides. Remove to a clean plate.
- In a large pot add the oil, garlic and chopped shallot (or small onion), cook on medium heat until transparent 1-2 minutes. Then add the carrots, potatoes, tomato puree, water and spices, mix together, then add the meatballs, and gently stir to combine.
- Bring to a boil, then lower the heat, place the lid on the pot but don't completely cover, continue to cook on low heat until thickened about 30 minutes, stirring occasionally. Sprinkle with chopped fresh parsley before serving. Enjoy!
Nutrition Facts : Calories 760 kcal, Carbohydrate 64 g, Protein 37 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 186 mg, Sodium 897 mg, Fiber 10 g, Sugar 13 g, ServingSize 1 serving
MICROWAVE MEATBALL STEW
Make this easy meatball stew in your microwave. For more recipes, visit Taste of Home.Click here to see 7 Surprising Things You Can Make in the Microwave
Provided by Taste of Home
Yield 4
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, breadcrumbs, onion, and soup mix. Crumble beef over mixture; mix well. Shape into 1-1/2-inch 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 7 ingredients; spoon over meatballs. Cover and cook at 50 percent 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.
Nutrition Facts : ServingSize 1 serving, Calories 666 calories, Sugar 5 g, Fat 31 g, Carbohydrate 60 g, Cholesterol 148 mg, Fiber 6 g, Protein 34 g, SaturatedFat 11 g, Sodium 2733 mg, TransFat 1 g
MEATBALL AND VEGETABLE STEW
This made-from-scratch meatball and vegetable stew is flavor-filled and makes for a wonderful family supper.
Provided by Judy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 8
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
- Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
- Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
- Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.1 g, Cholesterol 80.9 mg, Fat 18.3 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 6.1 g, Sodium 1269.2 mg, Sugar 7 g
MEATBALL STEW
My mom made this all the time when I was a kid, I love it! Sometimes I do meatballs and sometimes just get stew meat and toss that in instead to make it super easy. A couple of cloves of garlic don't go amiss in this recipe either. It's very versatile.
Provided by Erin K. Brown
Categories Stew
Time 1h30m
Yield 8-10 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cube the potato, pieces should be smaller than dice size. (Remember, this is a stew, so it's easier to eat if all the bits fit on your spoon!).
- Slice the carrots. I use a bag of baby carrots instead of 2 large ones. Makes for nice little bits.
- Dice the onion.
- Place all the vegetables in a 2.5 quart (or larger) oven safe crock (with lid). Leave about 2 inches of space to the top.
- Roll ground beef into balls. They should be no bigger than 3/4 inches in diameter about thumbnail size).
- Gently put the meatballs on top of the veggies to avoid crushing them.
- Heat the oven to 400 degrees.
- Follow instructions on the gravy packets to make 3 cups of gravy.
- When the gravy is done, stir in some Season All to taste (I use ~2 tsp) & pour it slowly into the crock. Make sure all the meatballs are covered.
- Cover with lid and bake for 1-1.5 hours. Open and gently stir occasionally.
- You may want to put a piece of foil (or foil covered cookie sheet) on the rack below, as this tends to drip over once it begins to boil.
MEATBALL STEW
Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.
MICROWAVE MEATBALLS
Make and share this Microwave Meatballs recipe from Food.com.
Provided by anme7039
Categories Poultry
Time 18m
Yield 15 meatballs, 5 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground meat, bread crumbs, water, basil, oregano, parsley, garlic powder, and egg.
- Form mixture into about 15 meatballs.
- Put meatballs in a microwave safe baking dish.
- Cover with spaghetti sauce and parmesan cheese.
- Cover dish with plastic wrap and microwave at 70% power for 12 minutes.
- Uncover; add Mozzarella cheese.
- Microwave at 70% power for 1 to 1-1/2 minutes or until the cheese is melted.
SPEEDY MEATBALL STEW
Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 20m
Yield Makes 4 lunches
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.68 milligram of sodium
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