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


  • 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


  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.


  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?

  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

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

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