Meatball Stew

Meatball Stew

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patti palkovic


My family, friends and coworkers just love this. It's a perfect, hearty dinner for a chilly evening...the ultimate comfort food. You can use beef, veal, turkey, chicken or venison to make the meatballs.

My mother in law always said she didn't like the taste of venison and could tell if it was in a recipe. Well, I made this one year with ground venison and not only couldn't she tell, she asked if I could send over another container.

You can add eggplant and fresh green beans too, depends on your taste.


★★★★★ 1 vote

1 Hr
1 Hr


  • 3 lb
    lean ground beef
  • 3 large
  • 1 medium
    chopped onion
  • 3 Tbsp
    minced garlic
  • 1 1/2 c
    italian bread crumbs
  • 1 lb
    baby carrots
  • 5 - 6 medium
    red skin potatoes or yukon gold potatoes cut into 1 inch chunks
  • 3 medium
    zucchini cut into one inch chunks
  • 3 medium
    yellow summer squah cut into one inch chunks
  • 1 lb
    sliced white mushrooms
  • 2 can(s)
    28 oz each, diced tomatoes with garlic, basil and oregano
  • 2 can(s)
    28 oz each of crushed tomatoes
  • 6 c

How to Make Meatball Stew


  1. Preheat oven to 350.
    Mix meat, eggs, bread crumbs, onion and garlic together. Shape into half dollar sized balls, place in baking pan. Bake for 30 minutes.
  2. While the meatballs are baking, cut up potatoes (no need to peel them)and put them in large stock pot with carrots, diced tomatoes, crushed tomatoes, water, zucchini, summer squash and mushrooms.
  3. Add meatballs to stock pot and cook over medium heat. Cook covered until vegetables are tender - about 40 minutes. Serve in a bowl with parmesan cheese and fresh crusty bread to dip in the sauce.
  4. *** Note - I cook this with out adding salt or pepper, I prefer to leave the person eating it to add it according to their own taste. This freezes well and tastes even better the day after it's made. No matter which meat you decide to use for your meatballs it comes out fantastic!!

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Other Tag: Healthy

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