Meatball Stew

Shock and horror: I no longer make my own meatballs! The sole exception is the outstanding Sophia’s Slow-Simmered Spaghetti Sauce with Meatballs. For anything else, I buy a frozen meatballs in a package as big as a Buick. The best thing about this product is that it cooks from frozen to the plate in something like 20 min. This is a modern-day miracle. Why would I go to all the fuss (and cost) of making meatballs when the frozen ones involve no work, taste better than mine, and cost a whole lot less?  

Which is why this Meatball Stew contains prepackaged, commercially made meatballs. As stews 

Meatball Stew, anyone?

go, this one’s a nutritious, quick dinner. If you have time in the morning or feel in the mood the night before or can twist someone’s arm to prep the vegetables, all you have to do is sit back and do a crossword puzzle until dinner’s on the table. Serve this stew with a green salad - I also buy prepared salad mixes, too. Get over it!

Meatball Stew:

4 c. (1 L) salted water

2 medium potatoes, peeled and diced into 1-in. (2.54 cm) pieces  

2 medium carrots, peeled and sliced into 3/4-in/ (2 cm) rounds 

1 large onion, in wedges

2 tbsp. (25 mL) beef-flavored extract

1 bay leaf

1-1/2 tsp. (7 mL) dried thyme or oregano leaves, crushed

1 tsp. (5 mL) dried rosemary or basil leaves, crushed

1/2 tsp. (2 mL) freshly ground pepper

2 medium yams or sweet potatoes, peeled and diced into 1-in. (2.54 cm) pieces

2 medium parsnips, peeled and sliced into 3/4-in/ (2 cm) rounds

15-to-20 frozen, pre-seasoned meatballs

1/3 c. (80 mL) flour

1/2 c. (125 mL) cold water

1 c. (250 mL) frozen peas

2-to-3 tbsp. (15-to-25 mL) gravy darkener such as Kitchen Bouquet (optional)

In cast-iron Dutch oven (or other heavy pot with a lid), bring 4 c. (1 L) salted water to a boil. Add potatoes, carrots, onion,  beef-flavored extract, bay leaf, thyme or oregano, rosemary or basil, and pepper. Briefly return water to the boil before lowering heat. Cover and simmer 10 min. 

Add sweet potatoes, parsnips, and frozen meatballs. Return to boiling; reduce heat. Cover and simmer 15 min. or until vegetables are tender and meatballs cooked through.

In lidded jar, shake together flour, water, and gravy darkener until well combined. Slowly add to stew broth, stirring until thickened. Continuing to stir, cook an additional 1 min. Add frozen peas to hot thickened gravy and immediately ladle into soup bowls. Yields 8-to-10 servings.

For other stews, see One Click: Stew.