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Oven Meatball Stew

By: Madge Harman  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 316 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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 tablespoons olive oil or vegetable oil
  • 1/4 cup all-purpose flour
  • 2 1/2 cups tomato juice
  • 12 fresh pearl onions, peeled
  • 3 medium potatoes, peeled and quartered
  • 6 medium carrots, cut into 3-inch pieces

Directions

  1. In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In an ovenproof 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 degrees F for 1 hour or until meat is no longer pink and vegetables are tender.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by Miriouma 
This was a nice, easy dish, and kid-friendly despite my kids not liking onions. (I let them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by ANG7394 
This was a very good recipe. I didn't have any carrots on hand for this so I just added one... MORE

 
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