Onion Meatball Stew Recipes

FRENCH CANADIAN MEATBALL STEW

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

HEARTY ITALIAN MEATBALL STEW

Steps:

• In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
• In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( a little smaller than the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides. Remove to a clean plate.
• In a large pot add the oil, garlic and chopped shallot (or small onion), cook on medium heat until transparent 1-2 minutes. Then add the carrots, potatoes, tomato puree, water and spices, mix together, then add the meatballs, and gently stir to combine.
• Bring to a boil, then lower the heat, place the lid on the pot but don't completely cover, continue to cook on low heat until thickened about 30 minutes, stirring occasionally. Sprinkle with chopped fresh parsley before serving. Enjoy!

MEATBALL STEW

Steps:

• Combine and cook meatballs
• Chop vegetables and place in large pot or slow cooker
• Add remaining ingredients and stir to combine
• Stir in meatballs
• Stovetop: Bring to a boil and cook for 10 minutes, reduce heat to low and simmer 1 hour or until vegetables are tender
• Slow Cooker: Cover and cook on low for 4-5 hours or until vegetables are tender

MEATBALLS IN ONION SAUCE

Steps:

• 1. Soak bread crumbs in milk.
• 2. Mix all remaining meatball ingredients except butter. Form into walnut sized meatballs.
• 3. Brown them well in the butter.
• 4. Cover and simmer 1 hour.
• 5. Sauce: Saute onions in butter until caramelized. Blend in flour and salt.
• 6. Slowly add milk and beef broth. Stir until it thickens somewhat.
• 7. Pour over meatballs and serve.

VEGETABLE MEATBALL STEW

Steps:

• In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. , Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

SPEEDY MEATBALL STEW

Steps:

• Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
• Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.

QUICK AND EASY MEATBALL STEW

Steps:

• In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.

FRENCH ONION MEATBALL STEW

Steps:

• combine the egg, cracker,garlic, salt,hamburger and any spice your mood strikes you. mix and form into little balls. fry in oil or bake in oven. in pot add the soup, vegetables. cook for 30 minutes if using fresh veggies. add the meatballs. before serving add the parsley if using canned veggies put all together and heat. the longer it sits the better. sometimes i add cabbage.

BEEF AND ONION STEW

Steps:

• Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.

MEATBALL AND VEGETABLE STEW

Steps:

• 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.