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Meatball Oven Stew (3/23/2012)

Meatball Oven Stew

2 lbs. Ground Beef
1/3 cup chopped onion
1/3 cup chopped green pepper
1 cup dried bread crumbs (can use seasoned bread crumbs)
2 teaspoons salt
3 tablespoons regular mustard or Dijon mustard
2 teaspoons chili powder
1 egg, whisked
½ cup all-purpose flour, divided
3-4 tablespoons vegetable oil
3 medium potatoes, peeled and quartered
1 bag baby carrots, rinsed
1 large onion, chopped
Pinch of salt
4 cups tomato juice

In a large bowl, mix together ground beef, chopped onion, chopped green pepper, dried bread crumbs, salt, mustard, chili powder, and egg. Roll into meatballs. Dredge in ¼ cup flour to coat. In a large skillet, heat 3-4 tablespoons vegetable oil over medium heat. Add meatballs to skillet and brown on all sides, don't over crowd the pan. Remove with a slotted spoon to a large casserole dish or dutch oven.

To the oil in skillet, add ¼ cup flour and whisk in. Whisk in tomato juice and let thicken over medium heat for a minute or two. Pour over meatballs and add potatoes, carrots, large onion and a pinch of salt. Cover tightly and bake at 350-degrees F for 1 hour. Remove from oven and let rest 5-10 minutes before serving.



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