COOKED MEATBALL RECIPE RECIPES

Name: Slow-Cooked Meatball Stew
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 6 servings.
Ingredients: 3 medium potatoes, peeled and cut into 1/2-inch cubes; 1 pound fresh baby carrots, quartered; 1 large onion, chopped; 3 celery ribs, sliced; 1 package (12 ounces) frozen fully cooked home-style meatballs; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 1 can (10-1/2 ounces) beef gravy; 1 cup water; 1 envelope onion soup mix; 2 teaspoons beef bouillon granules

SLOW-COOKED MEATBALL STEW RECIPE: HOW TO MAKE IT

Slow-Cooked Meatball Stew Recipe: How to Make It image

I came up with this hearty meal-in-one as another way to use frozen meatballs. It's quick to put together in the morning and ready when my husband gets home in the evening. —Iris Schultz, Miamisburg, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 09 hours 20 minutes

Prep Time 20 minutes

Cook Time 09 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked home-style meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

Steps:

Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.

Nutrition Facts : Calories 291 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 1400mg sodium, CarbohydrateContent 41g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 14g protein.

SLOW-COOKED MEATBALL SOUP RECIPE: HOW TO MAKE IT

Slow-Cooked Meatball Soup Recipe: How to Make It image

As a mother, I try to sneak as many veggies into my daughter's diet as I can. This savory soup with meatballs and pasta does the trick. Best of all, the whole family loves it! —Kymm Wills, Phoenix, AZ

Provided by Taste of Home

Categories Dinner Lunch

Total Time 05 hours 30 minutes

Prep Time 15 minutes

Cook Time 05 hours 15 minutes

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 bay leaf
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (24 ounces) frozen fully cooked Italian meatballs, thawed
1 carton (32 ounces) beef broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
3/4 cup dry red wine or additional water
3/4 cup ditalini or other small pasta
4 cups fresh baby spinach (about 5 ounces)
Grated Parmesan cheese

Steps:

Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

Nutrition Facts : Calories 288 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 1173mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

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1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
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1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
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1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
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7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
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13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
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See details

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1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
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3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
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See details

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Try our twists on this popular family favourite, from pork and sage to cheesy Italian bakes and smoky Spanish albondigas, along with an indulgent meatball sub
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See details

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In another pan, fry the beef meatballs for 5 mins until browned, then add to the sauce and bubble for 5 mins, or until cooked through. Put the fries in a heatproof dish and top with the meatballs and sauce. Scatter over the mozzarella and cheddar. Grill for 2-3 mins until the cheese has melted. Season and serve.

See details

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1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm them up.
6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
9. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
10. Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
11. Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

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