/> a mother's heart » Blog Archive » tasty tuesday: meatball stew

tt2There are few things more satisfying that eating a hearty stew and watching it snow outside at the same time.  Mostly because it makes me feel a wee bit better about the snow & how cold I’ve been, and partly because there’s just nothing like warming myself up from the inside out.

Meatball Stew is one of those dishes.  This recipe originated in Taste of Home magazine some 12+ years ago, but I’ve tweaked it enough over the years that it’s my own dish at this point.  You can buy meatballs, but I rarely enjoy the texture of pre-formed meatballs, so I nearly always make my own.

This year, I’ve got a plethora of ground venison and decided to make the meatballs from that, as it tastes and cooks exactly like grass-fed ground beef.  The seasoning for the meatballs can be anything you like; I typically use an Italian seasoning mixture, but this time I had some Greek seasoning on hand from Penzey’s Spices, and so in it went.  Here is my simple recipe for meatballs:

Sue’s Meatballs

1 pound of ground venison, beef, or pork, as desired – thawed
1 c. quick oats
1 egg
Italian, Greek, or other seasoning, as you determine

With your hands or a rice paddle, mix the egg in the meat and add quick oats slowly.  Combine well, form in to small balls (I use a small cookie scoop to do this).  Brown in a pan – if the meat is too lean, add a bit of olive oil to make the browning a bit easier.  If you added seasoning to the meat and have some leftover, feel free to sprinkle it while browning the meatballs.  You can also brown on a stone (lipped pan) in the oven – when I make a ton of meatballs, it’s much easier to bake them all at once until they’re done (about 20-25 minutes at 350F) than to stand at the stove & brown all of them in a pan.  When all are browned, set aside, deglaze the pan with ½ cup of water.  Put deglazed pan contents in to stew pot.

Meatball Stew

meatballs from recipe above

2 c. beef broth or water + bouillion to make 2 c.
1 can cream of mushroom soup
1 c. water
½ c. water to deglaze meatball pan, as above
1 large potato, chunked
2 large carrots, cleaned & sliced
2 large celery stalks, chunked
parsley to taste

Combine cream of mushroom soup, beef broth, and water in stock pot, adding in deglazed-pan contents. Whisk to combine. Add meatballs, potatoes, carrots, and celery to mixture, bring to a boil. Once boiling, reduce heat and simmer for 2-3 hours, stirring regularly. The potato will break down and thicken the stew; the carrots & celery chunks will become soft and absorb the flavour of the stew.

Serve with a hunk of crusty bread and you’ve got the perfect wintry-night meal.


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  • http://sharpenyourscissors.net Laura Webber

    When is dinner?
    .-= Laura Webber´s last blog ..Want-A-Peek Wednesday =-.

  • http://www.mamasheartblog.com sue

    Yeah, Mark took leftovers from Monday night (meatball stew) for lunch today. Sorry, Laura! 😉

  • Carrie

    Yum, this is going to be dinner tomorrow!