Best Meatball And Vegetable Stew Recipes

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MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

This made-from-scratch meatball and vegetable stew is flavor-filled and makes for a wonderful family supper.

Provided by Judy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 8

Number Of Ingredients 24

vegetable cooking spray
1 ½ pounds ground beef
½ cup finely grated Parmesan cheese
¼ cup bread crumbs
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
3 tablespoons olive oil
1 cup sliced celery
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons all-purpose flour
4 cups beef broth, or more as needed
1 (6 ounce) can tomato paste
1 (10 ounce) package frozen peas
2 cups peeled and cubed potatoes
1 cup cubed carrots
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
  • Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
  • Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.1 g, Cholesterol 80.9 mg, Fat 18.3 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 6.1 g, Sodium 1269.2 mg, Sugar 7 g

TURKEY MEATBALL AND VEGETABLE STEW



Turkey Meatball and Vegetable Stew image

The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 8

Number Of Ingredients 23

½ cup quick-cooking oats
½ cup minced white onion
½ cup sliced fresh mushrooms
1 ½ tablespoons minced fresh basil
1 ½ tablespoons minced fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
1 pound 93% lean ground turkey
3 cups chopped butternut squash
2 cups chopped carrots
2 cups chopped mushrooms
1 cup chopped celery
1 cup chopped parsnips
1 medium red onion, chopped
2 cloves garlic, minced
1 bay leaf
6 cups chicken broth
⅔ cup dry white wine
1 cup frozen green peas
3 tablespoons cornstarch
2 tablespoons chopped fresh parsley

Steps:

  • Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
  • Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
  • Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
  • Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
  • If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 6.1 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 1.4 g, Sodium 985.8 mg, Sugar 7.5 g

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

Make and share this Meatball and Vegetable Stew recipe from Food.com.

Provided by lauralie41

Categories     Stew

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces frozen meatballs
8 ounces frozen mixed vegetables (about 2 cups)
14 1/2 ounces tomatoes with onion and garlic, diced or 14 1/2 ounces stewed tomatoes
1 (12 ounce) jar mushroom gravy
1/3 cup water
1 1/2 teaspoons dried basil, crushed

Steps:

  • In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

VEGETABLE AND MEATBALL STEW



Vegetable and Meatball Stew image

Make and share this Vegetable and Meatball Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

4 cups water
2 medium potatoes, peeled and cut into 1 inch pieces
3 carrots, peeled and cut into chunks
1 large onion, cut into eighths
2 tablespoons beef bouillon granules
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1 lb ground round
1/2 cup seasoned dry bread crumb
1 egg, beaten
2 teaspoons Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1 inch pieces
2 medium parsnips, peeled and cut into chunks
1 cup frozen peas
1/3 cup all-purpose flour
1/2 cup cold water

Steps:

  • In a large pot, add water; bring to a boil.
  • Add potatoes, carrots, onion, bouillon granules and seasonings.
  • Return to a boil; reduce heat; cover and simmer for 10 minutes.
  • Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
  • Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
  • Discard bay leaf.
  • Stir in peas.
  • Combine flour and cold water; stir into stew.
  • Bring to a boil; stir and cook for 2 minutes or until thickened.

HEARTY MEATBALL AND VEGETABLE STEW THAT€™S ALMOST A STEW



HEARTY MEATBALL AND VEGETABLE STEW THAT€™S ALMOST A STEW image

Categories     Soup/Stew     Beef     Quick & Easy     Dinner     Healthy

Number Of Ingredients 21

For the meatballs:
350g / 12 oz. lean ground beef
1 medium onion, finely chopped
1/2 cup or so dried bread crumbs
1 egg
1/2 tsp. salt
1/4 tsp. or so black pepper
For the soup:
For the soup:
2 medium onions, chopped
2 garlic cloves, chopped
1 tablespoons olive oil
1 bay leaf
1 teaspoon dried thyme
1 small bunch parsley
2 medium carrots, cut into chunks
3 celery stalks, cut into chunks
Additions to soup at the end:
1 tablespoon white or red miso
additional parsley (chopped or a leaf or two) for garnish
salt and pepper to taste

Steps:

  • In a large, heavy bottomed pan, saute the 2 chopped onions and garlic cloves in olive oil over low-medium heat, stirring occasionally, until softened and translucent. Add 2 cups of plain water and bring up to a boil. Lower the heat to a slow simmer and simmer for about 10 minutes. While that simmers, make the meatballs. Mix all the meatball ingredients together in a bowl - your clean hands are the best tool for this. Form into about 30 small meatballs. Add the rest of the soup ingredients to the pot (except for the ones listed under “additions, plus 6 cups of water. Bring up to a boil then lower the heat to a simmer. Put in the meatballs (no need to brown them or anything beforehand). Simmer for at least half an hour. Dissolve the miso paste in some of the hot soup liquid, then add the whole thing to the pot. Taste, and season with salt and pepper. The soup improves after resting for a day or more. You may want to skim off the oil that accumulates at the top. To serve, garnish with more chopped parsley. (Don’t put the bay leaf or the parsley bunch in any of the servings.) Estimated calories per 1 cup serving with 3 meatballs is 200 calories, give or take a few calories.

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

About a month ago i bought me a new Better Homes and Gardens cookbook, i was looking through it and found this recipe it look so easy. So i thought i would try it and it was so yummy.

Provided by Brenda Smith

Categories     Vegetable Soup

Time 8h10m

Number Of Ingredients 6

1 pkg 16 - 18 oz. package frozen cooked meatballs
1/2 pkg of a 16 oz, pkg.(about 2 cups) loose-pack frozen broccoli, corn, & red sweet peppers, or other mixed vegetables
1 can(s) 141/2 oz.diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 jar(s) 12 oz. mushroom gravy
1/3 c water
1 1/2 tsp dried basil, crushed

Steps:

  • 1. In a 3 1/2- or 4- quart crockery cooker place cooked meatballs and mixed vegetables. In a bowl stir together tomatoes, gravy, water, and basil; pour over meatballs and vegetables.
  • 2. Cover and cook on low-heat setting for 6 to 8 hours or high-heat setting for 3 to 4 hours.
  • 3. For a 5-6 quart crockery cooker; Double all ingredients. Makes 8 servings

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