Meat Ball Stew

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

New use for ground beef—browned meat balls and vegetables in a stew

Ingredients

  • lbs. ground beef
  • tsp. salt
  • tsp. pepper
  • 1 egg
  • 1 tblsp. minced onion
  • ½ c. soft bread crumbs
  • 1 tblsp. salad oil
  • 3 tblsp. flour
  • 1 (1 lb.) can tomatoes
  • 1 c. water
  • ½ tsp. salt
  • 2 tsp. sugar
  • 1 tsp. crushed basil leaves
  • 3 medium potatoes, peeled and diced
  • 4 small carrots, peeled and diced
  • 1 onion, coarsely chopped
  • 1 branch celery, sliced

    Method

    • Mix ground beef with tsp. salt, pepper, egg, minced onion and bread crumbs. Form into balls the size of walnuts. Brown in hot oil.
    • Remove meat balls from skillet; pour off all fat except 3 tblsp. Blend in flour. Stir in remaining ingredients. Bring mixture to a boil; simmer over low heat 10 minutes, adding more water if necessary. Add to meat balls in a 2-qt. casserole.
    • Bake, covered, in moderate oven (350°) 1 hour, or until vegetables are tender.