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Meatball Stew Recipe
|Lean ground beef||1 Pound|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Raw rice||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Cream of mushroom soup||1 Can (10 oz)|
|Water||1 1⁄4 Cup (20 tbs)|
|Garlic||1 Clove (5 gm)|
|Carrots||6 , halved|
|New potatoes||8 Small|
Serving size: Complete recipe
Calories 2377 Calories from Fat 570
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 24.4 g122.1%
Trans Fat 0 g
Cholesterol 297.1 mg
Sodium 7628.7 mg317.9%
Total Carbohydrates 311 g103.8%
Dietary Fiber 44.8 g179.1%
Sugars 76.1 g
Protein 132 g263.4%
Vitamin A 1230.9% Vitamin C 295.6%
Calcium 90.8% Iron 84.5%
*Based on a 2000 Calorie diet
With hands dipped in flour, shape mixture into small meatballs; brown slowly in fat.
Remove meatballs from fat; drain fat from skillet.
Mix in skillet, cream of mushroom soup, water, salt, garlic and vegetables.
Place meatballs on top of vegetables; heat to boiling.
Cover; simmer for 45 minutes or until vegetables are tender.
Turn meatballs twice while cooking.