Oven Meatball Stew

By Cindy_Wicker

Ingredients

• 1 egg
• 1/3 cup milk
• 1/4 cup cornmeal
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped green pepper
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 pound lean ground beef
• 2 to 3 tablespoons olive oil
• 1/4 cup all-purpose flour
• 2-1/2 cups tomato juice
• 12 pearl onions, peeled
• 3 medium potatoes, peeled and quartered
• 6 medium carrots, cut into 3-inch pieces

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs.
In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened.
Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 341 calories, 13 g fat (4 g saturated fat), 83 mg cholesterol, 838 mg sodium, 38 g carbohydrate, 5 g fiber, 20 g protein.

9 WW Points Plus