Onion Meatball Stew Recipes

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HEARTY MEATBALL STEW

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19



Hearty Meatball Stew image

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.

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

CAJUN MEATBALL STEW

This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven. Cajun Meatball Stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready made. I've never understood why, because it's not that difficult to make from scratch. The main thing you must do is stir, constantly, over a medium high heat, never leaving the stove until it's almost the color of chocolate syrup. If you burn it, throw it out and start over, because it will give your gravy a very bitter taste. When I have the time, I prefer to make this the day ahead, separate the meatballs from the gravy, and refrigerate. Not only does this cause the fat from the meat to rise to the top and harden for easy removal, but, enhances the flavor.

Provided by Irishcolleen

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15



CAJUN MEATBALL STEW image

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!

3/4 cup vegetable oil
1 cup all-purpose flour
3 cups onions, finely chopped
1 1/2 cups bell peppers, finely chopped
1 cup celery, finely chopped
water or beef broth
4 garlic cloves, minced
2 lbs ground chuck
2 large eggs
1/4 cup milk
1 tablespoon Worcestershire sauce
1/2 cup fresh parsley, chopped
1/3 cup plain breadcrumbs
salt and cayenne pepper
1/4 cup green onion, chopped

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



Meatball Stew image

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.

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

SLOW-COOKED MEATBALL STEW

I came up with this hearty meal-in-one as another way to use frozen meatballs. It's quick to put together in the morning and ready when my husband gets home in the evening. -Iris Schultz, Miamisburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 9h20m

Yield 6 servings.

Number Of Ingredients 10



Slow-Cooked Meatball Stew image

Steps:

  • Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.

Nutrition Facts : Calories 291 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 1400mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 14g protein.

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked home-style meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

SIMPLE MEATBALL STEW

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



Simple Meatball Stew image

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.

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

GREEK MEATBALL STEW

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Greek Meatball Stew image

Steps:

  • Put the chicken broth and tomatoes in a large Dutch oven or pot, cover and bring to a boil over medium-high heat. Meanwhile, put the onion, olives, mint, oregano and pumpkin pie spice in a food processor; pulse until very finely chopped. Add half of the onion mixture to the pot. Add the bread to the food processor with the remaining onion mixture and pulse to form wet crumbs. Transfer to a large bowl, add the beef and mix with your hands until just combined. Form into 20 small meatballs and add to the pot. Cook, turning the meatballs once, until just firm, about 3 minutes. Gently stir the butter beans and zucchini into the stew; cook until the zucchini is tender, about 5 minutes. Add lemon juice to taste.

Nutrition Facts : Calories 436, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 60 milligrams, Sodium 1294 milligrams, Carbohydrate 43 grams, Fiber 8 grams, Protein 26 grams

2 cups low-sodium chicken broth
2 14-ounce cans diced fire-roasted tomatoes with green chiles
1 large red onion, cut into chunks
1 cup pimento-stuffed green olives
1 cup lightly packed fresh mint, dill or a combination
1 teaspoon dried oregano
1/2 teaspoon ground pumpkin pie spice or allspice
2 thick slices sandwich bread, torn into pieces
12 ounces ground beef chuck
1 14-ounce can butter beans, drained and rinsed
1 large or 2 small zucchini, quartered lengthwise and cut into 1/2-inch pieces
Juice of 1 lemon

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



Speedy meatball stew image

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

2 medium potatoes , peeled and cut into bite-size cubes
1 tbsp olive oil
250g small lean beef meatball
1 onion , chopped
2 garlic cloves , chopped
1 tbsp chopped rosemary
560ml jar passata
200g frozen pea
few parmesan shavings, to serve (optional)

TURKEY MEATBALL STEW

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



Turkey Meatball Stew image

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

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

FRENCH CANADIAN MEATBALL STEW

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



French Canadian Meatball Stew image

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

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

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



Meatball Stew image

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.

1/2-1 lb ground beef
2 carrots
1 large potato
1 onion
3 (1 ounce) packets mccormick's brown gravy mix
2 teaspoons Season-All salt, to taste

BURGUNDY MEATBALL STEW

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



Burgundy Meatball Stew image

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.

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

VEGETABLE MEATBALL STEW

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



Vegetable Meatball Stew image

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 :

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

MEATBALL OVEN STEW

This was one of my dad's favorite recipes. Mom would triple and quadruple this because he ate more than his share of the meatballs if they were having company.

Provided by Chef likestocook

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16



Meatball Oven Stew image

Steps:

  • Combine meat, onion, green pepper, corn meal, seasonings, milk, and egg.
  • Mix thoroughly and form 12 balls.
  • Sprinkle with flour and brown in hot shortening.
  • Place in 4 quart casserole.
  • Add remaining flour to browning skillet, blend and add tomato juice.
  • Cook until thick; pour over meatballs.
  • Arrange vegetables around meatball.
  • Add salt and cover tightly.
  • Bake at 350 for 1 hour.

Nutrition Facts : Calories 669.4, Fat 23.2, SaturatedFat 7.8, Cholesterol 133.2, Sodium 1106.2, Carbohydrate 83.2, Fiber 11.6, Sugar 21.6, Protein 35.3

1 lb hamburger
2 tablespoons chopped onions
2 tablespoons green peppers
1/4 cup cornmeal
1 teaspoon salt
1 1/2 teaspoons dry mustard
1 teaspoon chili powder
1/2 cup milk
1 slightly beaten egg
1/4 cup flour
2 tablespoons shortening
2 cups tomato juice
3 potatoes, quartered
6 carrots, halved
15 small onions
salt

OVEN MEATBALL STEW

My husband found this recipe almost 30 years ago. He would often prepare it for me and our daughters...now they make it for their own families.-Madge Harman, Orange Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15



Oven Meatball Stew image

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. , In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened. , Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender.

Nutrition Facts : Calories 341 calories, Fat 13g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 838mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

1 egg
1/3 cup milk
1/4 cup cornmeal
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1-1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon chili powder
1 pound lean ground beef
2 to 3 tablespoons olive oil
1/4 cup all-purpose flour
2-1/2 cups tomato juice
12 pearl onions, peeled
3 medium potatoes, peeled and quartered
6 medium carrots, cut into 3-inch pieces

ONION STEW

I used to cook for the family when I was a teenager. This onion stew was my brothers' favorite and has remained a family favorite for years and years. The taste is quite subtle but very satisfying.

Provided by Mary Leverington

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9



Onion Stew image

Steps:

  • In a large soup kettle, saute onions in the butter for five minutes or until transparent.
  • Remove kettle from the burner.
  • Sprinkle flour over the onions and stir in with a wire whisk.
  • Slowly add water stirring with the whisk continuously to avoid lumps.
  • Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
  • Blend small quantities at a time in a food processor or blender and return to soup kettle.
  • Slowly add milk, stirring with the whisk.
  • Beat the egg yolk briefly with the whisk.
  • Slowly add about 1/2 cup of the soup to the egg and blend well.
  • Add to soup kettle and heat through.
  • Avoid boiling.
  • Add salt and cayenne pepper to taste.
  • Grate Edam cheese over soup and serve.

6 onions, chopped
5 tablespoons butter
3 cups of cold water
1 egg yolk
3 tablespoons flour
2 cups whole milk
salt
cayenne pepper
1 cup of grated edam cheese

FRENCH ONION MEATBALLS

These meatballs are savory and delicious served on top of creamy mashed potatoes. If desired, serve on top of hot cooked egg noodles, or hoagie rolls with caramelized onions.

Provided by thedailygourmet

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 2

Number Of Ingredients 9



French Onion Meatballs image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
  • Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
  • Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
  • Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.

Nutrition Facts : Calories 512.6 calories, Carbohydrate 31.6 g, Cholesterol 211.7 mg, Fat 29 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 13.3 g, Sodium 2062 mg, Sugar 1.2 g

1 egg
¼ teaspoon oregano
1 tablespoon water
½ cup panko bread crumbs
½ pound 80% lean ground beef
1 (1.4 ounce) package dry French onion soup mix (such as Knorr®), divided
1 cup water, divided
1 tablespoon heavy whipping cream
½ cup grated Gruyere cheese

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



Meatball and Vegetable Stew image

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 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

TURKEY MEATBALL AND VEGETABLE STEW

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



Turkey Meatball and Vegetable Stew image

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

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

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