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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"

Rate/Review | Read Reviews (14)

Prep Time:
25 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

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

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.