This dish is loved by all of my family. It brings many requests for seconds.

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Recipe Summary

prep:
25 mins
cook:
1 hr 50 mins
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Meatballs:
Stew:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl; divide and shape into meatballs.

  • Heat vegetable oil in a skillet over medium-high heat.

  • Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat.

  • Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.

  • 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.

  • 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.

  • Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.

Nutrition Facts

630 calories; protein 26.4g 53% DV; carbohydrates 98.2g 32% DV; fat 16.1g 25% DV; cholesterol 79.9mg 27% DV; sodium 573.2mg 23% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/08/2020
Very good and hearty meal. Read More