creamy meatball chowder
(1 RATING)
I just got in the kitchen and started creating..this is what I came up with..Hope you enjoy this as much as we did!
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prep time
45 Min
cook time
45 Min
method
---
yield
8 serving(s)
Ingredients
- 1 pound ground beef
- 2 - carrots, chopped
- 3 - ribs celery, chopped
- - a handful of baby bok choy leaves, chopped
- 5 - red potatoes, quartered
- 4 cloves garlic, minced
- 1 - egg
- 1/4 cup plain breadcrumbs
- 1-2 tablespoon worcestershire sauce
- - salt, pepper, cajun seasoning to taste
- 1 stick butter
- 2 - merliton's chopped
- 1 can evaporated milk
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup water
How To Make creamy meatball chowder
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Step 1Melt butter in a stock pot, add celery, merliton, garlic, and let them cook till they are almost clear, then add carrots and potatoes. (you can add butter if needed)Cook all until veggies are cooked, on med/high. Do not let scorch or stick, stir occasionally.
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Step 2Mix ground beef, egg, seasonings, and bread crumbs. Make into mini meatballs, about the size of nickle. Bake at 350 until they are cooked through.
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Step 3While these are baking, add milk, evaporated milk, cream of mushroom soup. Add water a little at a time, so your cream base isn't too diluted. Let simmer until meatballs are done
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Step 4Add bok choy and meatballs. Add your seasonings to taste. Let simmer until all veggies are tender, stirring to make sure it doesn't scorch.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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