"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Meatball Stew Recipe

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Mildred Ouellette


1.5 - 2 lb. ground beef
Seasoning Salt
Filler for meatballs (oatmeal or crushed crackers)
1 lg. onion, chopped
Beef Gravy Mix
Thickening Agent (cornstarch or flour wash)

This is a favourite that has no definite recipe. You start with 1.5 to 2 lbs of ground beef. Add an egg, salt, pepper, seasoning salt and filler). Form into 2" meatballs.

Brown meatballs in skillet, using oil if necessary. Brown carefully on all sides, turning them individually. Add chopped onions and almost cover with water.

Reduce heat and simmer for at least one hour. In another pot, cook your potatoes and carrots till tender. Drain and add to meat. You may need to save the vegetable water for the stew.

I usually add beef gravy base for more flavour and colour. Thicken with either cornstarch or flour wash. Cook till thick.

Delicious with hot biscuits.




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