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Mama's Meatball Oven Stew

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"This dish is loved by all of my family. It brings many requests for seconds."
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2 h 15 m servings 630 cals
Original recipe yields 6 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl; divide and shape into meatballs.
  3. Heat vegetable oil in a skillet over medium-high heat.
  4. Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat.
  5. Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.
  6. Remove meatballs from skillet with a slotted spoon to a casserole dish, reserving fat in the skillet. Arrange potato, carrots, and onion chunks atop the meatballs.
  7. Stir 2 tablespoons flour into reserved fat until you have a smooth paste; add tomato juice and diced tomatoes. Bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened, about 10 minutes; pour over the meatballs and vegetables. Place a cover on the casserole dish.
  8. Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.

Nutrition Facts

Per Serving: 630 calories; 16.1 g fat; 98.2 g carbohydrates; 26.4 g protein; 80 mg cholesterol; 573 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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