Vegetable Meatball Stew

4.3
(6)

An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio

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3
3
Prep Time:
20 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 25 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (8 ounce) can tomato sauce, divided

  • 1 egg

  • 1 medium onion, finely chopped

  • ½ cup dry bread crumbs

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • teaspoon ground allspice

  • 1 pound ground beef

  • 3 cups water

  • 3 medium potatoes, peeled and quartered

  • 6 medium carrots, sliced

  • 1 (10 ounce) package frozen peas

  • ½ cup chopped green pepper

  • 1 envelope onion soup mix

Directions

  1. In a bowl, combine 1/4 cup tomato sauce, egg, onion, bread crumbs, salt, pepper and allspice. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the water, potatoes, carrots, peas, green pepper, soup mix and remaining tomato sauce; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is no longer pink and vegetables are tender.