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Meat Ball Stew

10min.chef's picture
  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)

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: 
Main Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3128 Calories from Fat 1796

% Daily Value*

Total Fat 198 g305.3%

Saturated Fat 68 g340.2%

Trans Fat 0 g

Cholesterol 691.5 mg230.5%

Sodium 5331.4 mg222.1%

Total Carbohydrates 197 g65.6%

Dietary Fiber 31.5 g126.1%

Sugars 46.5 g

Protein 146 g291.9%

Vitamin A 1147.5% Vitamin C 147.8%

Calcium 45.6% Iron 85%

*Based on a 2000 Calorie diet


Meat Ball Stew Recipe