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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Meatball Stew Recipe

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This recipe for Meatball Stew is from The Zimmerman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg, beaten
1 c. soft bread crumbs
1/4 c. chopped onion
1 tsp. salt
1 tsp. dried marjoram
1/2 tsp. dried thyme
1 1/2 pounds ground beef
2 T. vegetable oil
2 cans beef broth (14-1/2 oz)
2 cans condensed golden mushroom soup, undiluted (10-3/4 oz)
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar (16 oz) whole pearl onions (drained)
1/4 c. minced fresh parsley
Directions:
Directions:
In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs.
In a dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer for 30 min. or until the vegetables are tender. Sprinkle with parsley.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Brown the meatballs. Add the juices and vegetables along with the browned meatballs to a Crockpot. Cook for 6 hour on low. It just makes life easier.
Pare with Mom's coleslaw (find in this cookbook)

 

 

 

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