There’s something indefinably comforting about a good, hearty stew, and my Meatball Stew is no exception. I’ve always been a big fan of meatballs – their versatility, their flavor, their texture – and combining them with the rich, hearty goodness of a classic stew seemed like a no-brainer. But this recipe isn’t just a simple combination of two comfort food classics. It’s a celebration of hearty, homestyle cooking, and a testament to the magic that can happen when you take the time to cook from scratch. The history of stew dates back thousands of years, with variations of the dish found in almost every culture worldwide. Meatball Stew, though not as globally ubiquitous, has its roots in the American comfort food tradition, particularly in the South. The addition of cornflakes cereal to the meatballs is a nod to mid-century American cooking – a time when convenience foods were just starting to gain popularity, but many home cooks still made most meals from scratch. What I love most about this recipe is its simplicity. While the ingredient list may seem long, the process is straightforward, and the result is a stew that’s flavorful and filling. The combination of beef, carrots, potatoes, and onions creates a base of hearty flavors, while the thyme and parsley add a touch of freshness. And let’s not forget the star of the show – the meatballs. Made with ground beef and a handful of pantry staples, they’re the perfect blend of tender and flavorful. Before you begin, here are a few tips to ensure your Meatball Stew turns out perfect every time: First, use fresh carrots and potatoes if you can – they’ll give your stew a more robust flavor. Second, don’t rush the cooking process – let the stew simmer until the flavors meld together. And finally, feel free to customize the recipe to your liking – add more veggies, use different spices, or even swap out the beef for a different type of meat. Remember, cooking is all about making food that you love, so don’t be afraid to make this recipe your own!
Ingredients
- 2 c. cornflakes cereal
- 1 egg
- 1 (10 1/2 oz.) can beef broth
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 lb. ground beef
- 2 Tbsp. vegetable oil
- 1 (10 3/4 oz.) can tomato soup
- 1/2 c. water
- 1/4 tsp. thyme
- 2 c. frozen sliced carrots *
- 1 medium onion, sliced and separated into rings
- 1 can whole white potatoes, drained*
- dried parsley flakes
Cooking Method
- *I use fresh carrots and potatoes.
Calorie: 600
Total cooking time: 1 hour 30 minutes
Difficulty level: Easy
A Meatball Stew Journey
Ever thought of making a hearty Meatball Stew with a twist? No? Well, maybe you should. It’s a bit like playing culinary Jenga, but with a tastier outcome. So, let’s dive in.
First Things First: The Cornflake Conundrum
You might be wondering what in the name of Gordon Ramsay are cornflakes doing in a stew? Well, my friend, that’s where the magic happens. Take 2 cups of the breakfast staple, cornflakes cereal, and crush them up. You can do this with your bare hands if you’re feeling particularly Hulk-like today.
The Mighty Meatball Mix
Now grab that 1 lb. of ground beef. This is where the egg comes in. Crack it over the beef like you’re the next MasterChef contestant. Add in the crushed cornflakes, 1/2 tsp. of salt, and a daring 1/8 tsp. of pepper. Mix it all together. It’s a bit like playing with Play-Doh, only messier and more edible.
Browning the Balls
Next, we’re going to turn that mess into meatballs. Roll them into balls, and fry them up in 2 Tbsp. of vegetable oil. You’re going for a lovely golden brown here, not charred remnants of what once was a meatball.
Soup-er Dooper
Now, get your hands on a (10 3/4 oz.) can of tomato soup. Yes, you heard it right, tomato soup. Pour it into the pan with your beautifully browned meatballs. Add 1/2 cup of water, because we’re not making tomato paste here.
The Great Broth Inclusion
Time to introduce the beef broth. It’s basically a (10 1/2 oz.) can of liquid gold. Pour it in. Watch as it mingles with the tomato soup, creating a beautiful, burgundy broth. Add a 1/4 tsp. of thyme because it’s not just for Christmas turkeys.
Veggie Time
Vegetables. You either love them or you lie about loving them to your kids. For this stew, we’ll need 2 cups of sliced carrots and 1 medium onion, sliced and separated into rings. It’s like you’re prepping for the Olympics, but with onions.
Potato Plot
Now, I know I mentioned a can of whole white potatoes in the ingredients. But here’s the thing, I use fresh potatoes. And you should too. Trust me, your taste buds will thank you.
The Final Countdown
Once all these ingredients are living happily together in the pot, let it simmer until all the flavors are thoroughly acquainted. Then, sprinkle on some dried parsley flakes as a finishing touch. It’s like adding glitter, but more appetizing.
And there you have it. A Meatball stew that’s not just a stew, but a tale of unexpected ingredients, culinary bravery, and the magic of cornflakes. It’s a dish that will leave your guests wondering, “What on earth did I just eat?” But in a good way. A really, really good way. Trust me.
