Saturday, October 30, 2010

Cooking Club: Oven Meatball Stew

Here is the last recipe for the month, submitted by Melidee. I haven't made it yet, but will be sneaking it in on the last day of the month.

Oven Meatball Stew
prep time 25 minutes oven time one hour

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.

5 comments:

  1. This one looks good. I like that it gets the veggies in too with only one pan. Can you tell I'm sick and tired of doing dishes?

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  2. Interesting, might have to try this one...only thing is, my Italian hubby really only like meatballs one way - with lots of sauce. hahah

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  3. Have you ever linked these up with Holly on Friday? You should.

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  4. Checking in, again, to say I tried this tonight. It was a BIG hit with everyone. Kiddos included!

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