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Simple Meatball Stew

Total Time

Prep: 30 min. Cook: 30 min.

Makes

8 servings

The combination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on chilly days after we'd worked up an appetite doing our morning chores. Mom served it with pride for Saturday dinners when I was growing up on the farm.

Ingredients

  • 1 large egg, beaten
  • 1 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1-1/2 pounds ground beef
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
  • 4 medium potatoes, peeled and quartered
  • 4 medium carrots, cut into chunks
  • 1 jar (16 ounces) whole pearl onions, drained
  • 1/4 cup minced fresh parsley

Directions

  1. In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs.
  2. In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.

Nutrition Facts

1 cup: 374 calories, 16g fat (5g saturated fat), 85mg cholesterol, 858mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 23g protein.

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