Mama's Meatball Oven Stew recipe

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Ingredients

1 pound ground beef
½ cup milk
1 egg, beaten
¼ cup cornmeal
2 tablespoons chopped onion
1 tablespoon chili powder
½ teaspoon dry mustard
2 tablespoons vegetable oil, or to taste
½ cup all-purpose flour, or as needed
6 large potatoes, cut into chunks
6 large carrots, cut into chunks
1 large onion, quartered
2 tablespoons all-purpose flour, or as needed
2 (12 fluid ounce) cans tomato juice
1 (15 ounce) can diced tomatoes

Nutrition Info

630.4 calories
carbohydrate: 98.2 g
cholesterol: 79.9 mg
fat: 16.1 g
fiber: 12.8 g
protein: 26.4 g
saturatedFat: 5 g
servingSize: -
sodium: 573.2 mg
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl, divide and shape into meatballs.

  3. Heat vegetable oil in a skillet over medium-high heat.

  4. Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat.

  5. Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.

  6. Remove meatballs from skillet with a slotted spoon to a casserole dish, reserving fat in the skillet. Arrange potato, carrots, and onion chunks atop the meatballs.

  7. Stir 2 tablespoons flour into reserved fat until you have a smooth paste, add tomato juice and diced tomatoes. Bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened, about 10 minutes, pour over the meatballs and vegetables. Place a cover on the casserole dish.

  8. Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.

Recipe Yield

6 servings

Recipe Note

This dish is loved by all of my family. It brings many requests for seconds.

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