Best Vegetable Meatball Stew Recipes

MEATBALL AND VEGETABLE STEW

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.

TURKEY MEATBALL AND VEGETABLE STEW

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.

MEATBALL & VEGETABLE STEW IN CROCK POT

Steps:

• In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
• Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
• Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
• I usually sprinkle a little parmesan cheese on top of each serving.

VEGETABLE MEATBALL STEW

Steps:

• 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. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , 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. , 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.

MEATBALL AND VEGETABLE STEW

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

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

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.

HEARTY MEATBALL VEGETABLE STEW

Steps:

• 1. Heat the olive oil on medium heat in a stock pot, then add garlic and onion. Sautee until onion is translucent.
• 2. Next add carrots, celery, and thyme and continue sauteing until veggies are almost tender.
• 3. Add all remaining ingredients and allow to simmer for at least 20 minutes on med-low heat. (If you have time to simmer longer, the flavor will be much stronger.)
• 4. Serve with a little bit of grated parmesan or pecorino romano cheese on top, and add some crusty garlic bread on the side to complete you meal!

MEATBALL AND VEGETABLE STEW

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

VEGETABLE MEATBALL STEW

Steps:

• 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