Mama'S Meatball Oven Stew - cooking recipe

Ingredients
    Meatballs:
    1 pound ground beef
    1/2 cup milk
    1 egg, beaten
    1/4 cup cornmeal
    2 tablespoons chopped onion
    1 tablespoon chili powder
    1/2 teaspoon dry mustard
    2 tablespoons vegetable oil, or to taste
    1/2 cup all-purpose flour, or as needed
    Stew:
    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
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl; divide and shape into meatballs.
    Heat vegetable oil in a skillet over medium-high heat.
    Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat.
    Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.
    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.
    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.
    Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.

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