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Meat Ball Stew

10min.chef's picture
Ingredients
  Small white onions 1 Pound
  Carrots 6 Small
  Ground beef 1 1⁄2 Pound
  Egg 1 , beaten
  Uncooked rice 1⁄3 Cup (5.33 tbs)
  Dried thyme 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Tomato sauce with mushrooms 24 Ounce (3 Cans, 8 Ounce Each)
  Curry powder 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)
Directions

1. Remove ends and skins from onions.
2. Cook onions according to directions in vegetable chapter until almost tender. Drain.
3. Scrub carrots and scrape or peel if necessary. Cut in half and cook according to directions in vegetable chapter, until almost tender. Drain.
4. Combine beef, egg, rice, thyme, salt, Worcestershire sauce and 1/2 can of tomato sauce. Blend lightly but thoroughly. Shape mixture into small balls.
5. Preheat Dutch oven over medium-high heat until a square of butcher's or white paper in the bottom turns brown. Remove paper.
6. Place meat balls in Dutch oven and brown on all sides.
8. Add partially cooked vegetables to Dutch oven.
9. Cover, with vac-control valve closed. Cook over low heat 25 to 30 minutes, or until vegetables are tender and meat balls cooked.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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