Weeknight Meatball Stew Food

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MEATBALL STEW



Meatball Stew image

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

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

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.

HEARTY MEATBALL STEW



Hearty Meatball Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 slice white sandwich bread, torn into small pieces
8 ounces 20-percent-fat ground beef (about 8 ounces)
2 sweet mild Italian sausages, casings removed
One 15-ounce can diced tomatoes, drained
1/4 teaspoon dried crushed red pepper flakes
1 1/2 cups chicken broth
1 egg
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound large white mushrooms, quartered
One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces

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.

QUICK AND EASY MEATBALL STEW



Quick and Easy Meatball Stew image

Basic ingredients make this hearty stew a favorite at the home of Margery Bryan in Royal City, Washington. "I usually have everything on hand for this recipe, so it's simple to load up the slow cooker at noon. When I get home, dinner's ready and waiting."

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 4 servings.

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil

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.

Nutrition Facts : Calories 402 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1324mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

SIMPLE MEATBALL STEW



Simple Meatball Stew image

The combination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on chilly days after we'd worked up an appetite doing our morning chores. Mom served it with pride for Saturday dinners when I was growing up on the farm.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 large egg, beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar (16 ounces) whole pearl onions, drained
1/4 cup minced fresh parsley

Steps:

  • In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 374 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 858mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

WEEKNIGHT SAUERBRATEN MEATBALLS



Weeknight Sauerbraten Meatballs image

Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.

Provided by lutzflcat

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 13

cooking spray
1 pound lean ground beef
½ cup minced onion
⅓ cup gingersnap cookie crumbs
¼ cup water
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups beef broth
½ cup gingersnap cookie crumbs
2 tablespoons gingersnap cookie crumbs, or more as needed
½ cup apple cider vinegar
1 tablespoon white sugar, or more to taste
3 tablespoons raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
  • Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
  • Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
  • While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
  • Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g

TURKEY MEATBALL STEW



Turkey Meatball Stew image

A one-pot comfort food stew with a rich, savory broth, and loaded with fresh veggies and tender turkey meatballs.

Provided by lutzflcat

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 6

Number Of Ingredients 20

cooking spray
1 pound 93% lean ground turkey
1 cup fresh bread crumbs
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon onion powder
1 pinch salt and ground black pepper to taste
¼ cup olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
3 cups low-sodium chicken broth
2 cups cubed peeled potatoes
1 cup peeled, chopped carrots
1 cup frozen peas
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
  • Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
  • Bake in the preheated oven until no longer pink in the center, about 12 minutes.
  • Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
  • Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 29.9 g, Cholesterol 89 mg, Fat 16.9 g, Fiber 4.9 g, Protein 21.6 g, SaturatedFat 3.5 g, Sodium 633.4 mg, Sugar 8.2 g

FRENCH CANADIAN MEATBALL STEW



French Canadian Meatball Stew image

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h30m

Yield 8

Number Of Ingredients 15

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  • Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  • Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  • Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
  • Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

ALL-DAY MEATBALL STEW



All-Day Meatball Stew image

Frozen meatballs and convenient jarred mushrooms with cans of tomato sauce and beef broth simplify this homey stew that cooks all day. Each bite boasts lots of fresh veggie flavor and comforting rich gravy. It smells so good while it cooks, it's hard to resist! -Anita Hoffman, Holland, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 packages (12 ounces each) frozen fully cooked Italian meatballs
5 medium potatoes, peeled and cubed
1 pound fresh baby carrots
1 medium onion, halved and sliced
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 cans (8 ounces each) tomato sauce
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup water
3/4 cup dry red wine or beef broth
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/2 cup cold water

Steps:

  • Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender., Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.

Nutrition Facts : Calories 384 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1317mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 19g protein.

MAKE-AHEAD SHEET-PAN MEATBALLS



Make-Ahead Sheet-Pan Meatballs image

This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.

Provided by Anna Stockwell

Categories     Meatball     Bread     Milk/Cream     Ground Beef     Sausage     Egg     Parmesan     Small Plates     Sunday Stash     Freezer Food     Freeze/Chill     Dinner     Kid-Friendly     Back to School     Sheet Pan

Yield Makes about 75

Number Of Ingredients 8

2 cups coarsely torn white sandwich bread (from 2-3 slices)
1 1/2 cups whole milk
3 lb. ground beef
1 lb. sweet Italian sausage
4 large eggs, beaten to blend
1 1/2 cups finely grated Parmesan
2 tsp. kosher salt
Extra-virgin olive oil (for greasing)

Steps:

  • Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
  • Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
  • To serve immediately:
  • Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
  • Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
  • To freeze to serve later:
  • Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
  • To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.

MICROWAVE MEATBALL STEW



Microwave Meatball Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1274mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.

BURGUNDY MEATBALL STEW



Burgundy Meatball Stew image

This recipe has been lost for years and I have just found it, my Dad was the cook in the family growing up and my sister and I always loved this simple and delicious stew. Very kid friendly and flexible. Would be great for OAMC( you could use frozen meatballs)and could be adapted to a crockpot, would double or triple easily. Enjoy

Provided by abloom69

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 21

2 lbs ground beef, i use (pork,veal,beef combo)
1 cup fine soft bread crumbs
1/4 cup finely chopped onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon butter
1 tablespoon oil
1 (14 ounce) can tomato sauce
1 (10 ounce) can beef bouillon or 1 (10 ounce) can consomme
1 cup dry red wine
1 cup water
1 (250 g) bag frozen pearl onions (or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
1/2 lb mushroom, quartered (optional)
1/4 cup parsley, chopped
2 tablespoons flour
1/2 cup cold water

Steps:

  • Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
  • In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
  • Drain excess fat and add remaining ingredients except parlsey, flour and water.
  • (Recipe may be made ahead to this point and refrigerated).
  • Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
  • Taste and adjust seasoning.
  • During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
  • Add parsley and serve.
  • Note; This casserole freezes well, baked.
  • Thaw completely and reheat at 350 degrees for 30 minutes.
  • You can also freeze in tubs and pop into a crockpot to reheat.

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

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

vegetable cooking spray
1 ½ pounds ground beef
½ cup finely grated Parmesan cheese
¼ cup bread crumbs
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
3 tablespoons olive oil
1 cup sliced celery
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons all-purpose flour
4 cups beef broth, or more as needed
1 (6 ounce) can tomato paste
1 (10 ounce) package frozen peas
2 cups peeled and cubed potatoes
1 cup cubed carrots
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

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

ITALIAN MEATBALL STEW (CROCK POT)



Italian Meatball Stew (Crock Pot) image

Make and share this Italian Meatball Stew (Crock Pot) recipe from Food.com.

Provided by Bluenoser

Categories     Stew

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs extra lean ground beef
1/2 cup fine dry breadcrumb
2 eggs, slightly beaten
1/4 cup milk
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed
1 (6 ounce) can tomato paste
2 cups beef broth
1/2 teaspoon seasoning salt
1/2 teaspoon oregano, crushed
1/2 teaspoon dry basil, crushed
1 (16 ounce) package italian style vegetables, cooked and drained

Steps:

  • In a large bowl combine beef, breadcrumbs, eggs, milk, cheese, salt, pepper and garlic.
  • Form into 2 inch balls.
  • Place meatballs in bottom of crock pot.
  • Combine tomato paste, broth, seasoned salt, oregano and basil.
  • Pour mixture over meat.
  • Cover.
  • Cook low 4 1/2 to 5 hours.
  • Stir in cooked vegetables.
  • Cover and cook on high 10-15 mins til mixture is hot.

Nutrition Facts : Calories 258.2, Fat 9.1, SaturatedFat 3.7, Cholesterol 143.9, Sodium 805.1, Carbohydrate 12.8, Fiber 1.8, Sugar 4.2, Protein 30.5

MEATBALL STEW



Meatball Stew image

Make and share this Meatball Stew recipe from Food.com.

Provided by LAURIE

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 cup seasoned bread crumbs
1/2 teaspoon basil
1 egg
1 clove minced garlic
1 (10 1/2 ounce) can French onion soup
1/4 cup water
3 -4 peeled potatoes, cut into chunks
3 -4 peeled carrots, cut into chunks
1 medium onion, cut into wedges
garlic toast, sliced (optional)

Steps:

  • Combine beef, crumbs, basil, egg and garlic.
  • Shape into 20 balls.
  • Brown in deep skillet over medium low heat.
  • Drain fat.
  • Stir in soup, water and vegetables.
  • Heat to boiling.
  • Reduce heat and simmer, covered 30 minutes until veggies are tender.
  • Add a little more water if necessary.

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Step 1. Place rack in top third of oven; preheat to 425°. Lightly brush a large rimmed baking sheet with oil. Using a sturdy wooden spoon, …
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  • Place rack in top third of oven; preheat to 425°. Lightly brush a large rimmed baking sheet with oil. Using a sturdy wooden spoon, vigorously stir eggs, panko, milk, salt, garlic powder, several cranks of pepper, 1 oz. Parmesan, and remaining 2 Tbsp. oil in a medium bowl until nearly a smooth paste. Mix in one quarter of meat (combining just a small amount of meat in the beginning makes it easier to incorporate the rest without overmixing). Add remaining meat and mix well to thoroughly combine, but don’t overwork it. Using oiled hands, form into 8 large meatballs and place on prepared baking sheet.
  • Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 5–7 minutes.
  • Divide meatballs among plates and spoon some sauce over. Top with basil and more Parmesan.


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From onionringsandthings.com


FALL FARE: HEARTY MEATBALL STEW – WEEKNIGHT GOURMET
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Hearty Meatball StewGiada De Laurentiis. 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 …
From weeknightgourmet.com


INSTANT POT MEATBALL STEW RECIPE - READY IN UNDER 10 …
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Instructions. Combine everything in the Instant pot. Stir to combine. Add the lid, set the valve to sealing. Cook on high pressure for 8 min. Do a quick release to release the pressure from the instant pot by moving the valve from …
From eatingonadime.com


MEATBALL STEW; SLOW COOKER - LOVE ON A PLATE INSTANT POT
This dish Meatball Stew can also be made in the Instant Pot with very few adjustments. Place all ingredients into the Instant Pot and set to High Pressure for 6 minutes. Once time is up, do a quick release and open the pot. Set the Instant Pot to saute and add 2 Tbsp cornstarch slurry. Let simmer over medium heat until gravy thickens to desired ...
From loveonaplate.net


10 WAYS TO TURN FROZEN MEATBALLS INTO AN EASY WEEKNIGHT DINNER
1. Turn them into hearty subs. The meatball sub, a takeout classic, comes together in minutes. Warm frozen meatballs in your favorite sauce, toast some garlic rolls, and fill your subs. You can even make a freezer kit to make the process even more simple. Get the recipe: BBQ Meatball Sub with Greens. 2.
From thekitchn.com


SLOW COOKER MEATBALL STEW » THE DENVER HOUSEWIFE
Place the potatoes, carrots, onion, celery and meatballs in slow cooker. In a bowl, combine the remaining ingredients and pour over meatball mixture. Cover and cook on low for 8 hours or until the vegetables are crisp-tender. Enjoy as-is or serve over rice. Some Saturday Laughs! Mommy Monday: Halloween Safety!
From thedenverhousewife.com


EASY WEEKNIGHT MEATBALL SUBS - MEGAN VS KITCHEN
Turn the heat to low and add marinara sauce to the skillet. Once the sauce starts to simmer, cover with a lid and cook for 10 minutes. While the meatballs are cooking, place the buns on a baking sheet. Preheat the broiler. Add 4 meatballs to each roll. Top with marinara sauce and ¼ cup of mozzarella.
From meganvskitchen.com


MEATBALL STEW, A KID FRIENDLY WEEKNIGHT DINNER RECIPE THAT YOU …
Jan 29, 2019 - Meatball Stew, kid friendly weeknight dinner that you make in your Slow Cooker. Tender meatballs, rich gravy and veggies served over mashed potatoes! Tender meatballs, rich gravy and veggies served over mashed potatoes!
From pinterest.ca


HOW TO MAKE EASY WEEKNIGHT MEATBALLS - POOK'S PANTRY RECIPE BLOG
Instructions. Preheat oven to 425°F / 220°C / Gas mark 7. In a medium bowl, stir together egg, panko, milk, salt, pepper, garlic, onion powder, basil, parmesan and parsley (if using). Add in half of the ground beef and stir to mix until almost incorporated. Add remaining beef and mix, until mixture is fairly uniform.
From pookspantry.com


11 EASY WEEKNIGHT DINNERS YOU CAN MAKE WITH GROUND BEEF
Ground beef just may be the most-versatile ingredient around, and these recipes, featuring Asian, Italian, Greek and more bold flavors, are ideal for fuss-free family dinners.
From foodnetwork.com


EVERYDAY MEATBALLS – SMITTEN KITCHEN
1 28-ounce can of tomato puree or crushed tomatoes. Place meat, crumbs, milk or water, parsley, cheese (if using), 1 teaspoon salt, pepper, onion powder, eggs and half of your minced garlic in a large bowl. I like to mix all of this together with a fork, which does a good job of breaking up the eggs and chunks of meat.
From smittenkitchen.com


SLOW COOKER ITALIAN MEATBALL STEW - THE SEASONED MOM
Instructions. Place carrots in bottom of slow cooker. In a large bowl, use hands or a fork to gently combine meatball ingredients. Form meat mixture into 1-inch balls. Place meatballs on top of carrots in the slow cooker. In a separate bowl, combine tomato paste, broth, marinara, seasoned salt, oregano, and basil.
From theseasonedmom.com


FIVE WEEKNIGHT DISHES: MAKE MEATBALLS AND EAT ALL WEEK - TWIN CITIES
Chopped scallions, pickles, kimchi and/or hot sauce, for serving. Preparation: 1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper. 2. In a large Dutch ...
From twincities.com


MEATBALL STEW RECIPE | MYRECIPES
Ingredient Checklist. 2 potatoes, cut into 1/2-inch cubes ; 1 small onion, chopped ; 1 (10 1/2-ounce) can beef broth, undiluted ; 2 (15-ounce) cans tomato sauce
From myrecipes.com


HEALTHY WEEKNIGHT RECIPES | FOOD NETWORK CANADA
This simple pan fried gnocchi comes together in under 30 minutes and is the perfect weeknight pasta dish. It gets its flavour by browning the butter first, which gives a really toasty and nutty aroma to the final dish. Use store-bought gnocchi for ease or homemade if you are feeling adventurous! Get The Recipe. 6 / 12.
From foodnetwork.ca


MEATBALL STEW SOUP | RICARDO
Preparation. With the rack in the top position, preheat the oven’s broiler. Line a baking sheet with aluminum foil. In a bowl, combine the meat, bread crumbs, egg and mustard. Season with salt and pepper. Working with lightly oiled hands, shape each meatball using 1 …
From ricardocuisine.com


SUMMER MEATBALL STEW - GOODHOUSEKEEPING.COM
Heat oil in a large pan over medium-high heat and brown the lamb meatballs for 5min. Add the beans and garlic and fry for 2min until fragrant, stirring occasionally.
From goodhousekeeping.com


RECIPE: WEEKNIGHT MEATBALL STEW - RECIPELINK.COM
We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu ... WEEKNIGHT MEATBALL STEW 12 ounces frozen fully-cooked beef meatballs (about 23 meatballs) 1 jar (12 ounces) beef gravy 1 can (8 ounces) stewed tomatoes, undrained 3/4 teaspoon dried thyme 1/8 teaspoon pepper 1 package (16 ounces) frozen vegetable …
From recipelink.com


HEARTY ITALIAN MEATBALL STEW RECIPE - AN ITALIAN IN MY KITCHEN
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.
From anitalianinmykitchen.com


CLASSIC MEATBALL STEW - ROSINA FOODS - PASTA RECIPES
Directions. Chop all of the vegetables and place in a large pot or slow cooker. Add in the remaining ingredients and stir to combine. Stir in the meatballs. Bring to a boil and cook for 10 minutes, reduce the heat to low and simmer for 1 hour or until the vegetables are tender and the meatballs are heated through.
From rosinarecipes.com


7 EASY WEEKNIGHT DINNERS - THE VIEW FROM GREAT ISLAND
Make your meatball mixture and form the balls on the weekend, then refrigerate in an airtight container for up to 2 days. For longer storage, freeze the meatballs, cooked or uncooked. Make sure to freeze them in a single layer on a parchment paper lined baking sheet first, so they don’t all stick together. Once they are frozen, you can ...
From theviewfromgreatisland.com


EASY WEEKNIGHT MEATBALL STEW RECIPE - FOOD.COM
Recipes Meatballs Easy Weeknight Meatball Stew. Recipe by Ceezie. Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe This is an easy recipe that you can throw together when your pressed for time or if you have more time make your own meatballs and use fresh ingredients. Ready In: 30mins. Serves: 6-8 Units: US PRINT …
From food.com


TURKEY MEATBALL STEW RECIPE | COOKING ON THE WEEKENDS
Combine the ground turkey with the egg, paprika, oregano, garlic powder, onion powder, 1 teaspoon on the dried thyme, salt and a pinch or two of pepper. Mix only until combined. Cover with plastic wrap and set aside. Coat the bottom of a very large sauté pan with olive oil and place it over medium heat.
From cookingontheweekends.com


MEATBALL STEW, A KID FRIENDLY WEEKNIGHT DINNER RECIPE THAT YOU …
Jul 28, 2019 - Meatball Stew, kid friendly weeknight dinner that you make in your Slow Cooker. Tender meatballs, rich gravy and veggies served over mashed potatoes! Tender meatballs, rich gravy and veggies served over mashed potatoes!
From pinterest.ca


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