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Recipe by Norene Gilletz

Meatball Stew

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Meat Meat
Easy Easy
6 Servings
Allergens
2 Hours
Diets

No Diets specified

This dish comes together quickly and cooks virtually unattended, resulting in a simply scrumptious meatball stew!

Ingredients

Meatballs

  • 2 cloves garlic, minced (1 teaspoon) or 2 cubes Gefen Frozen Garlic

  • 1/2 small onion, minced

  • 2 pounds lean ground beef, veal, chicken, or turkey

  • 1/4 cup dried bread crumbs or Yehuda Matzo Meal

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Sauce

  • 2 cups ketchup

  • 2 and 1/2 cups ginger ale

Vegetables

  • 2 medium onions, sliced

  • 1 red bell pepper, seeded, quartered, and sliced 1/2 inch thick

  • 2 stalks celery, sliced 1/2 inch thick

  • 6 medium potatoes, peeled and quartered

  • 2 cups baby carrots (or peeled, sliced carrots)


Wine Pairing

Terra di Seta Assai

Directions

Make the Stew

1.

In a large bowl, make the meatball mixture. Combine garlic, onion, ground meat, bread crumbs or matzoh meal, salt, pepper, basil, egg, ketchup, and water. Mix lightly to blend.

2.

In a large pot, make the sauce. Combine ketchup, ginger ale, and basil. Heat to simmering.

3.

Shape meat mixture into one-inch meatballs, moistening your hands for easier handling. Add meatballs to simmering sauce.

4.

Cover and simmer on low heat for one hour – do not boil.

5.

Add onions, red pepper, celery, potatoes, and carrots to meatballs and simmer, covered, 35–45 minutes longer, until vegetables are tender, adding more water if needed.

Meatball Stew

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