Microwave Meatball Stew
Microwave Meatball Stew might be a good recipe to expand your main course recipe box. One serving contains 364 calories, 22g of protein, and 18g of fat. This dairy free recipe serves 6 and costs $1.32 per serving. It is perfect for Autumn. 90 people were glad they tried this recipe. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up dried thyme, onion soup mix, onion, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is pretty good. Kafta Stew (Middle Eastern Meatball Stew), Meatball Stew, and Meatball Stew are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/4 teaspoon browning sauce, optional
1-1/4 cups frozen sliced carrots
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 tablespoons cornstarch
1/4 teaspoon dried thyme
1/2 cup dry bread crumbs
1 egg, lightly beaten
1 pound ground beef
1/2 cup finely chopped onion
2 tablespoons onion soup mix
1-1/4 cups frozen peas
1 can (15 ounces) whole potatoes, drained and quartered
1/2 teaspoon dried savory
2 tablespoons water
Equipment:
bowl
baking pan
microwave
Cooking instruction summary:
Directions In a large bowl, combine the egg, crumbs, onion and soup mix. Crumble beef over mixture; mix well. Shape into 1-1/2-in. 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 seven ingredients; spoon over meatballs. Cover and cook at 50% 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. Yield: 4-6 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Microwave Meatball Stew in Country WomanJanuary/February 1995, p35 Nutritional Facts 1 serving (1 cup) equals 333 calories, 14 g fat (5 g saturated fat), 88 mg cholesterol, 1,274 mg sodium, 29 g carbohydrate, 5 g fiber, 22 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the egg, crumbs, onion and soup mix. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls.
2. 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.
3. In a large bowl, combine the next seven ingredients; spoon over meatballs. Cover and cook at 50% power for 8-10 minutes or until meat is no longer pink.
4. 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.
Nutrition Information:
covered percent of daily need
