Meatball Stew
Print recipe| Serves | 4 |
| Inspiration | Grammy's Recipe |
Ingredients
- 1 Tbsp butter
- 3 Tbsp finely mince onion
- 3 Tbsp finely minced red or yellow or green sweet peppers
- 1 Lb (454 gm) lean ground beef
- 1 Tsp salt
- 1 Tsp Dijon or your favourite mustard
- 1 Tsp chili powder
- 1/4 cup cornmeal or crushed unsalted saltine crackers
- 1/2 cup milk
- 1 large egg
- good grinding of freshly ground pepper
- 1/4 cup all purpose flour
- 2 large carrots (peeled and sliced into baby finger sized pieces)
- 1 Lb (454 gm) small new potatoes
- 2 1/2 Cups low sodium tomato juice
Directions
| Melt the butter in a medium sized frying pan. Add the onions and stir until translucent. Add the sweet pepper and continue to cook until the peppers soften. Cool | |
| The Meatballs | |
| Mix the ground beef, onion and pepper mixture, salt, mustard, chili powder, corn meal, egg and milk together. Add a good grinding of freshly grated pepper. | |
| Roll the meat mixture into 1 1/2 inch balls and then roll into a little flour, until lightly coated. | |
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In the same frying pan used to cook the onions and peppers, brown the meatballs a little at a time. Turn them so that all sides are nicely browned. You may need to add a little olive oil if the pan gets too dry.  | |
| Remove the meat balls to an oven going casserole. | |
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To the casserole, add the carrots, and potatoes.  | |
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Add the tomato juice and cover and bake at 350 deg F for 1 hour or until the potatoes are tender. If the casserole has been refrigerated before baking, baking time may be doubled as it takes a while to get the tomato juice warm enough to start to cook the vegetables.  | |