Friday, January 25, 2008

Meatball Stew

  • 2 portions Versatile Turkey Mix, thawed
  • 4 Tbsp flour
  • 4 tsp canola oil
  • 1 medium potato, peeled and quartered
  • 1 medium carrot, cut into 1-inch pieces
  • 1 C beef gravy
  • 2/3 C water
  • 2/3 C sliced celery
  • 1/2 C chopped onion
  • 2 tsp Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/4 tsp paprika
  • 1/8 tsp dried thyme
1. Shape turkey mix into three meatballs; coat with flour. In a large skillet, brown meatballs in oil on all sides. Remove and keep warm.
2. Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until meat is no longer pink.

Robyn's notes: I added green beans and peas. This was ok, but not exciting, needs a little something. I never peel potato for him, he likes the skin, so I just scrubbed them hard.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

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