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."
 
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photo by erin_vanolden photo by erin_vanolden
photo by erin_vanolden
Ready In:
1hr 30mins
Ingredients:
6
Yields:
8-10 cups
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I love to experiment with new recipes, probably due to my science background, I'm always altering conditions. Nothing is more fun than inviting people over to eat the food I have put together!
 
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