Meatball and Vegetable Stew recipe
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Ingredients
- vegetable cooking spray 1 ½ pounds ground beef ½ cup finely grated Parmesan cheese ¼ cup bread crumbs 1 large egg 1 ½ teaspoons dried basil 1 ½ teaspoons dried parsley 1 teaspoon garlic powder 1 teaspoon kosher salt 3 tablespoons olive oil 1 cup sliced celery 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon sea salt, or to taste ½ teaspoon ground black pepper, or to taste 3 tablespoons all-purpose flour 4 cups beef broth, or more as needed 1 (6 ounce) can tomato paste 1 (10 ounce) package frozen peas 2 cups peeled and cubed potatoes 1 cup cubed carrots 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 bay leaf
Nutrition Info
- 356.7 caloriescarbohydrate: 25.1 gcholesterol: 80.9 mgfat: 18.3 gfiber: 4.6 gprotein: 23.3 gsaturatedFat: 6.1 gservingSize: -sodium: 1269.2 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Meatball and Vegetable Stew
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.