Meatball And Vegetable Stew Food

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VEGETABLE MEATBALL STEW



Vegetable Meatball Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 20

4 cups water
2 medium peeled potatoes, cut into 1-inch cubes
2 medium carrots, cut into 3/4-inch chunks
1 large onion, cut into eighths
2 tablespoons beef bouillon granules
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup seasoned dry bread crumbs
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 pound ground beef
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 3/4-inch slices
1 cup frozen peas
1/3 cup all-purpose flour
1/2 cup cold water
1/4 teaspoon browning sauce, optional

Steps:

  • 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. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , 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. , 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.

Nutrition Facts :

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

VEGETABLE AND MEATBALL STEW



Vegetable and Meatball Stew image

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

Provided by ratherbeswimmin

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

4 cups water
2 medium potatoes, peeled and cut into 1 inch pieces
3 carrots, peeled and cut into chunks
1 large onion, cut into eighths
2 tablespoons beef bouillon granules
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1 lb ground round
1/2 cup seasoned dry bread crumb
1 egg, beaten
2 teaspoons Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1 inch pieces
2 medium parsnips, peeled and cut into chunks
1 cup frozen peas
1/3 cup all-purpose flour
1/2 cup cold water

Steps:

  • In a large pot, add water; bring to a boil.
  • Add potatoes, carrots, onion, bouillon granules and seasonings.
  • Return to a boil; reduce heat; cover and simmer for 10 minutes.
  • Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
  • Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
  • Discard bay leaf.
  • Stir in peas.
  • Combine flour and cold water; stir into stew.
  • Bring to a boil; stir and cook for 2 minutes or until thickened.

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

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

Provided by lauralie41

Categories     Stew

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces frozen meatballs
8 ounces frozen mixed vegetables (about 2 cups)
14 1/2 ounces tomatoes with onion and garlic, diced or 14 1/2 ounces stewed tomatoes
1 (12 ounce) jar mushroom gravy
1/3 cup water
1 1/2 teaspoons dried basil, crushed

Steps:

  • In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

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.

TURKEY MEATBALL AND VEGETABLE STEW



Turkey Meatball and Vegetable Stew image

The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 8

Number Of Ingredients 23

½ cup quick-cooking oats
½ cup minced white onion
½ cup sliced fresh mushrooms
1 ½ tablespoons minced fresh basil
1 ½ tablespoons minced fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
1 pound 93% lean ground turkey
3 cups chopped butternut squash
2 cups chopped carrots
2 cups chopped mushrooms
1 cup chopped celery
1 cup chopped parsnips
1 medium red onion, chopped
2 cloves garlic, minced
1 bay leaf
6 cups chicken broth
⅔ cup dry white wine
1 cup frozen green peas
3 tablespoons cornstarch
2 tablespoons chopped fresh parsley

Steps:

  • Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
  • Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
  • Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
  • Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
  • If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 6.1 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 1.4 g, Sodium 985.8 mg, Sugar 7.5 g

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

About a month ago i bought me a new Better Homes and Gardens cookbook, i was looking through it and found this recipe it look so easy. So i thought i would try it and it was so yummy.

Provided by Brenda Smith

Categories     Vegetable Soup

Time 8h10m

Number Of Ingredients 6

1 pkg 16 - 18 oz. package frozen cooked meatballs
1/2 pkg of a 16 oz, pkg.(about 2 cups) loose-pack frozen broccoli, corn, & red sweet peppers, or other mixed vegetables
1 can(s) 141/2 oz.diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 jar(s) 12 oz. mushroom gravy
1/3 c water
1 1/2 tsp dried basil, crushed

Steps:

  • 1. In a 3 1/2- or 4- quart crockery cooker place cooked meatballs and mixed vegetables. In a bowl stir together tomatoes, gravy, water, and basil; pour over meatballs and vegetables.
  • 2. Cover and cook on low-heat setting for 6 to 8 hours or high-heat setting for 3 to 4 hours.
  • 3. For a 5-6 quart crockery cooker; Double all ingredients. Makes 8 servings

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.

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