Best 7 Onion Meatball Stew Recipes

OLD-FASHIONED SLOW COOKER MEATBALL STEW

Steps:

• In a large bowl, combine the eggs with the dried minced onion, breadcrumbs, Worcestershire sauce, and salt and pepper. Add the meat and mix with your hands to blend thoroughly.
• Shape the meat mixture into meatballs about 1 1/2 inches in diameter.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Arrange the meatballs in the hot oil and cook for about 15 minutes, frequently turning to brown all sides.
• While the meatballs are browning, prepare the vegetables. Peel the potatoes, if desired, and cut them into 1/2-inch cubes. Peel the carrots and slice them into 1/2-inch rounds. Chop the celery and onion.
• Put the potatoes, carrots, and celery in the slow cooker. With a slotted spoon or spatula, transfer the browned meatballs to the slow cooker.
• Put the onions in the same skillet used for the meatballs. Place the skillet over medium heat and cook the onions until they have browned, or about 5 minutes. The caramelization from the onions adds flavor to the dish. If you're short on time, skip this step.
• In a bowl, combine the cream of mushroom soup and tomato soup. Stir to blend. Pour the soups over the meatballs and vegetables.
• Cover the pot and cook on low for 6 to 8 hours, or about 3 to 4 hours on high. Taste and adjust seasonings before serving.
• Serve the meatballs stew with crusty French bread or hot baked buttermilk biscuits . For a well-rounded meal, add some simply dressed greens or a tossed salad .

MEATBALL STEW

Steps:

• Combine and cook meatballs
• Chop vegetables and place in large pot or slow cooker
• Add remaining ingredients and stir to combine
• Stir in meatballs
• Stovetop: Bring to a boil and cook for 10 minutes, reduce heat to low and simmer 1 hour or until vegetables are tender
• Slow Cooker: Cover and cook on low for 4-5 hours or until vegetables are tender

FRENCH CANADIAN MEATBALL STEW

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

MEATBALL AND VEGETABLE STEW

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
• Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
• Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

GREEK MEATBALL STEW

Steps:

• Put the chicken broth and tomatoes in a large Dutch oven or pot, cover and bring to a boil over medium-high heat. Meanwhile, put the onion, olives, mint, oregano and pumpkin pie spice in a food processor; pulse until very finely chopped. Add half of the onion mixture to the pot. Add the bread to the food processor with the remaining onion mixture and pulse to form wet crumbs. Transfer to a large bowl, add the beef and mix with your hands until just combined. Form into 20 small meatballs and add to the pot. Cook, turning the meatballs once, until just firm, about 3 minutes. Gently stir the butter beans and zucchini into the stew; cook until the zucchini is tender, about 5 minutes. Add lemon juice to taste.

ONION STEW

Steps:

• In a large soup kettle, saute onions in the butter for five minutes or until transparent.
• Remove kettle from the burner.
• Sprinkle flour over the onions and stir in with a wire whisk.
• Slowly add water stirring with the whisk continuously to avoid lumps.
• Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
• Blend small quantities at a time in a food processor or blender and return to soup kettle.
• Slowly add milk, stirring with the whisk.
• Beat the egg yolk briefly with the whisk.
• Slowly add about 1/2 cup of the soup to the egg and blend well.
• Add to soup kettle and heat through.
• Avoid boiling.
• Add salt and cayenne pepper to taste.
• Grate Edam cheese over soup and serve.