Post by Chris in NM on Oct 25, 2007 19:28:53 GMT -6
Bob’s Calico Meatball Stew
1 ½ lbs. ground beef
½ lb. pork sausage
1 c. soft bread crumbs
½ tsp. oregano
1 egg
1 Tbl. Vegetable oil
2 (10 ¼ oz.) cans Franco American beef gravy
1 (14 ½ oz.) can stewed tomatoes
3 1/3 c. potatoes cut in 1” cubes
1 ½ c. diagonally sliced carrots
½ c. chopped onion
1 lg. bay leaf
¼ tsp. pepper
1 c. frozen peas, thawed – use snow peas
In medium bowl, mix thoroughly beef, sausage, bread crumbs, oregano and egg. Shape into 24 meatballs. In 6-qt. Dutch oven, over medium heat, in hot oil, brown meatballs on all sides. Spoon off fat. Add gravy, tomatoes, potatoes, carrots, onion, bay leaf and pepper. Heat to boiling, stir occasionally. Reduce heat to low. Cover, simmer 1 hour. Stir in peas. Cook, uncovered, at least 5 minutes more. Remove bay leaf and serve. Makes 8 servings.
1 ½ lbs. ground beef
½ lb. pork sausage
1 c. soft bread crumbs
½ tsp. oregano
1 egg
1 Tbl. Vegetable oil
2 (10 ¼ oz.) cans Franco American beef gravy
1 (14 ½ oz.) can stewed tomatoes
3 1/3 c. potatoes cut in 1” cubes
1 ½ c. diagonally sliced carrots
½ c. chopped onion
1 lg. bay leaf
¼ tsp. pepper
1 c. frozen peas, thawed – use snow peas
In medium bowl, mix thoroughly beef, sausage, bread crumbs, oregano and egg. Shape into 24 meatballs. In 6-qt. Dutch oven, over medium heat, in hot oil, brown meatballs on all sides. Spoon off fat. Add gravy, tomatoes, potatoes, carrots, onion, bay leaf and pepper. Heat to boiling, stir occasionally. Reduce heat to low. Cover, simmer 1 hour. Stir in peas. Cook, uncovered, at least 5 minutes more. Remove bay leaf and serve. Makes 8 servings.