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Meatball Stew

Meatball Stew

Nutrition Facts
  • cal. (kcal) 337
Meatball Stew
  • Makes: 4 servings
  • Prep: 15 mins
  • Slow Cook: on HIGH for 3-1/2 hours or LOW for 5 hours plus 5 minutes
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by 5 people
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Ingredients

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  • 1 egg, lightly beaten
  • 3/4 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 3 tablespoons plain bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup ketchup
  • 1/4 tablespoon low-sodium beef broth
  • 1 1/2 teaspoons balsamic vinegar
  • 1 bag (16 ounces) baby carrots
  • 3 large parsnips, cut into 2-inch-long pieces
  • 1 medium-size onion, chopped
  • 1 tablespoon cornstarch

Directions

  1. Stir together egg, beef, onion, bread crumbs, 1 tablespoon of the parsley, the Parmesan and 1/4 teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 20) and set aside.
  2. Stir together 1/4 cup ketchup, 1/4 cup broth and the vinegar. Place carrots, parsnips and onion in slow cooker and put meatballs on top. Drizzle with ketchup mixture. Cook on HIGH for 3-1/2 hours or LOW for 5 hours.
  3. Stir together remaining tablespoon parsley, 1/4 teaspoon each salt and pepper, 1/4 cup ketchup, 1 tablespoon broth and cornstarch. Gently stir into slow cooker. Cook until thick, 5 minutes.

Nutrition Information for Meatball Stew

Servings Per Recipe: 4
PER SERVING: 337 cal., 7 g total fat (3 g sat. fat), 107 mg chol., 863 mg sodium, 46 g carb. (9 g fiber), 24 g pro.

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