Meatball Stew Recipe
There are a few things that I think of when I want something comforting on these bitter cold days. While I think many of our minds usually wander towards a steamy soup or a slow cooked roast, mine often wanders towards food that my Mom and Grandma have made all my life, such as Meatball Stew. There is something even more comforting about it if I can talk them into making it for me! Nothing says comfort like sitting at a table with loved ones around food that brings back so many wonderful memories. This stew is that kind of food in our family. My Grandma is not a fancy cook, she would tell you so herself. She had to figure out a way to feed seven people every night often on a very tight budget. That is the place this stew was born. It is simple, frugal, hearty and versatile. I make my own meatballs, but you could very easily buy frozen to make this even easier.
I also wanted to note that I realize many people are increasingly concerned with canned “cream of” soups. There are many very easy recipes to make cream of chicken soup from scratch on Pinterest. Here is a link to one that I made recently with great results from Gimme Some Oven.
- For the meatballs:
- 1 lb. of ground beef (I use 85% lean)
- 2 eggs
- ⅓ cup dry bread crumbs
- 1 TBSP dried minced onion
- 1 tsp garlic powder
- 1 tsp. dried oregano
- Salt and Pepper to taste
- For the Stew
- 2 ½ lbs. of golden potatoes, washed, peeled, and cubed
- 1 can cream of chicken soup
- ¼ cup milk
- For the Meatballs
- Mix all the ingredients in a large bowl by hand. When everything is thoroughly combined, roll out balls into 1-inch balls. Heat 1 TBSP oil in a large skillet (I used my cast iron for this, but any will do), and brown the meatballs on all sides.
- Once browned, transfer the meatballs to an aluminum foil lined baking sheet coated with cooking spray, and bake in a 350 degree oven for 30-40 minutes until no pink remains in the center of the meatballs.
- For the Stew
- Boil the potatoes until fork tender, drain. Add cooked meatballs to the pot. Stir in cream of chicken soup and milk. If the mixture is a bit too thick, add a bit more milk.
|Thanks to Crystal from Crystal’s Cookies in Canton for this wonderful post!|