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Meatball Stew Recipe
|Ground beef||10 Ounce|
|White bread slice||1|
|Parsley||1 Tablespoon, chopped|
|Plain yogurt||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Onion flakes||1⁄2 Teaspoon|
|Marjoram leaves||1⁄2 Teaspoon|
|Carrots||3⁄4 Cup (12 tbs), sliced|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄4 Cup (4 tbs), sliced|
|Instant beef broth and seasoning mix||1 Tablespoon (1 Packet)|
|All-purpose flour||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
Calories 286 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 7.3 g36.7%
Trans Fat 0 g
Cholesterol 50.5 mg
Sodium 378.1 mg15.8%
Total Carbohydrates 11 g3.8%
Dietary Fiber 1.4 g5.6%
Sugars 2.3 g
Protein 13 g26.6%
Vitamin A 90.5% Vitamin C 20.5%
Calcium 3.2% Iron 7.9%
*Based on a 2000 Calorie diet
1 In a small bowl, add ground beef, bread crumbs, parsley, yogurt, Worcestershire sauce, onion flakes, marjoram, and dash pepper;mix throughly.
2 Shape the mixture into 12 small meatballs.
3 In a 1 1/2-quart saucepan, add margerine and melt over medium heat.
4 Add carrots, celery, and bay leaf and stir to coat vegetables with margarine.
5 Cover and cook for 3-5 minutes until vegetables are tender.
6 Add the meatballs, mushrooms, and broth mix and stir to combine; cover and simmer for 5 minutes.
7 In a small bowl, add water and dissolve flour in it.
8 Add salt and a dash of pepper and stir into the stew.
9 Cook uncovered, stirring constantly, until the mixture thickens.
10 Remove bay leaf and serve.