|
|
Tell A Friend About This Recipe --- More Recipes--- Add your Recipe
MEATBALL STEW by www.country-cooking.com
1 ea Recipe Of Basic Meatballs; (see Meatball Mix recipe)
4 ea Carrots; Med peeled and cut into 1-inch pieces
2 ea Celery Stalks; cut into 1-inch pieces with strings
3 ea Potatoes; Md, chopped
16 oz Stewed Tomatoes; 1 Can
1 tsp Salt
1 tsp Instant Beef Bouillon
1/8 tsp Pepper
1 Bay Leaf
3/4 c Water
Prepare basic meatballs except -- cook in a Dutch oven. Drain off
excess fat. Add the remaining ingredients and heat to boiling. Reduce
the heat, cover and simmer, stirring occasionally, until the Vegetables
are tender, about 40 minutes. Remove the bay leaf and serve.
NOTE: You can substitute 1 24-oz package of frozen stew Vegetables
for stew for the carrots, celery and potatoes.
MEATBALLS
2 lb Ground Beef
2 tbsp Garlic salt
1 c Bread crumbs
1 tbsp Oregano
2 tbsp Grated Cheese
1 tbsp Parsley
2 Eggs
Prior to browning,mix all ingredients together thoroughly. Form into
meatballs.Place in a bowl,separating with wax paper. Refrigerate
overnight.
Brown meatballs in a 250 degree oven for 15 minutes.Place in
Sauce.Cook on low heat for 3 hours.Turn off and let thicken.
Note: Placing meatballs in refrigerator overnight,holds meatballs
together.Otherwise,you’ll have Meat Sauce.
|
|
|
Powered by Country-cooking.com
|
