New use for ground beef—browned meat balls and vegetables in a stew
1½lbs. ground beef
1tblsp. minced onion
½c. soft bread crumbs
1tblsp. salad oil
1 (1lb.) can tomatoes
1tsp. crushed basil leaves
3 medium potatoes, peeled and diced
4 small carrots, peeled and diced
1onion, coarsely chopped
Mix ground beef with 1½tsp. 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 3tblsp. 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.