Microwave Meatball Stew Recipe
Daily Value: 29%
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||75µg||19%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Make this easy meatball stew in your microwave.
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- 1 egg, lightly beaten
- 1/2 cup dry breadcrumbs
- 1/2 cup finely chopped onion
- 2 tablespoons onion soup mix
- 1 pound ground beef
- One 15-ounce can whole potatoes, drained and quartered
- 1 1/4 cups frozen peas
- One 10 1/2-ounce can condensed cream of mushroom soup, undiluted
- One 10 12-ounce can condensed beef broth, undiluted
- 1/2 teaspoon dried savory
- 1/4 teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon browning sauce, optional
In a large bowl, combine the egg, breadcrumbs, onion, and soup mix. Crumble beef over mixture; mix well. Shape into 1-1/2-inch balls.
Place in a microwave-safe baking dish. Cover and microwave on high for 3-4 minutes. Turn meatballs and microwave 3-4 minutes longer; drain.
In a large bowl, combine the next 7 ingredients; spoon over meatballs. Cover and cook at 50 percent power for 8-10 minutes or until meat is no longer pink. Combine the cornstarch, water, and browning sauce if desired until smooth; gradually stir into the stew. Cover and microwave on high for 1-2 minutes or until thickened and bubbly, stirring occasionally.
Recipe DetailsServings: 4
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