This made-from-scratch meatball and vegetable stew is flavor-filled and makes for a wonderful family supper.

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For Meatballs:
For Stew:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.

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  • Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.

  • Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.

  • Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.

  • Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.

Nutrition Facts

357 calories; protein 23.3g; carbohydrates 25.1g; fat 18.3g; cholesterol 80.9mg; sodium 1269.2mg. Full Nutrition
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