Old-Fashioned Meatball Stew

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons minced dried onion

  • 1/2

    cup fine dry bread crumbs, plain or seasoned

  • 1

    teaspoon Worcestershire sauce

  • 2

    eggs, lightly beaten

  • salt and pepper, about 1/4 tsp. each, or to taste

  • 1 1/2 to 2

    lbs ground beef

  • 2

    tablespoons vegetable oil

  • 4 to 5

    medium red potatoes, peeled and cubed

  • 1 or 2

    carrots, sliced about 1/2-inch thick

  • 2

    ribs celery, chopped, or 1 1/2 tablespoons dried celery flakes

  • 1

    medium onion, chopped coarsely

  • 1

    can (10oz) cream of mushroom soup (can use Healthy Request or other low-fat)

  • 1

    can (10oz) tomato soup

Directions

Mix eggs with dried onion, bread crumbs, Worcester sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a Crock Pot (3 1/2-quart or larger). Using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the Crock Pot. Pour soups over all; cover and cook on low for 7 to 9 hours (3 1/2 to 5 on high). Taste and adjust seasonings before serving. Serves 4 to 6.

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