(MEATBALL STEW) A new twist on an old recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective option.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier binder, while crushed crackers can be cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Start with 2.5 pounds of meatballs in a pan.

Pour a whole can of tomato juice over the meatballs.

Add about 1 cup of water to ensure the liquid covers the meatballs.

Add 1 can of Rotel to the mixture.

Season with 2 teaspoons of garlic powder, 2 teaspoons of salt, and 2 teaspoons of black pepper.

Bring the mixture to a boil on the stove.

Cover and place in the oven at 300°F for about 4 hours.

After 4 hours, check the broth and meatballs; they should be soft and not crumbly.

Add about 1 cup of carrots, 1.5 cups of celery, and 1 cup of onions to the stew.

Add 2 large potatoes, cut into pieces, to the mixture.

Stir in a cup of snap peas for added crunch.

Add 4 bouillon cubes for extra flavor.

Let the stew cook on medium-low heat until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens