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Monday, March 1, 2010

Oven Meatball Stew

1 egg
1/3 cup milk
1/4 cup cornmeal
2 Tbs finely chopped onion
2 Tbs finely chopped green pepper
1 1/2 tsp ground mustard
1 tsp salt
1 tsp chili powder
dash of granulated garlic
1 pound lean ground beef
1 Tbs olive oil
1/4 cup all-purpose flour
2 cans (11.5 oz) tomato juice
1/2 tsp granulated garlic
1/8 tsp freshly ground pepper
1/4 tsp seasoning salt
2 cloves of garlic, finely grated
12 fresh pearl onions, peeled
2-3 medium potatoes, peeled and quartered
6 medium carrots, cut into 3 inch pieces

In a mixing bowl, combine the first set of ingredients.
Crumble the beef over the mixture and mix well. 
Shape into about 12 meatballs.
Brown the meatballs in the oil.
Remove with a slotted spoon and set aside.
Whisk the flour into the oil until smooth. (Add 3Tbs of water if the meat doesn't leave enough drippings)
Gradually whisk in tomato juice, garlic, pepper, salt and grated garlic; bring to a boil
Cook and stir for 2 minutes or until it thickens
Add the vegetables and stir.
Place this in a crock pot or dutch oven.
Place the meatballs on top and cook.
If using a crock pot, let it cook for 4 hours. Stir ocasionally
If using a dutch oven, cover and bake @ 350 for about 1 hour.

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