Real Recipes From Real Home Cooks ®

vegetable meatball stew

(1 rating)
Recipe by
Angela Pietrantonio
Woonsocket, RI

This is my most favorite of stews! I got it from my ole tried & true Taste of Home website! The meatballs are delish, the sweet potato's are awesome in this!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For vegetable meatball stew

  • 4 c
    water
  • 2 md
    peeled potatoes, cut into 1-inch cubes
  • 2 md
    carrots, cut into 3/4-inch chunks
  • 1 lg
    onion, cut into eighths
  • 2 Tbsp
    beef bouillon granules
  • 1
    bay leaf
  • 1 tsp
    dried thyme
  • 1 tsp
    dried basil
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/2 c
    seasoned dry bread crumbs
  • 1
    egg, lightly beaten
  • 1 tsp
    worcestershire sauce
  • 1 lb
    ground beef
  • 2 md
    sweet potatoes, peeled and cut into 1-inch cubes
  • 2 md
    parsnips, peeled and cut into 3/4-inch slices
  • 1 c
    frozen peas
  • 1/3 c
    all-purpose flour
  • 1/2 c
    cold water
  • 1/4 tsp
    browning sauce, optional

How To Make vegetable meatball stew

  • 1
    In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
  • 2
    Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
  • 3
    Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
  • 4
    Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings. 10 points per serving

Categories & Tags for Vegetable Meatball Stew:

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