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After a sneak peek at what many of us have been missing all winter, Mother Nature decided to dump a few inches of snow on us to let us know who’s really in charge!  I have been creating lists and menus for over a month now that are full of summery, light foods that we haven’t had in a few months, but this weekend it was back to comfort food that warms from the inside out.  I made the following recipe with fresh vegetables (ahem, flash frozen fresh vegetables that I received from my farm share last October) and Hormel meatballs – yes, Hormel makes meatballs and if you cook them just right they taste homemade!!  I hope you enjoy this semi-homemade, simply-titled recipe that will help hold that unwelcome chill at bay a little while longer!

Meatball Stew

…what you need…

  • 2 lbs meatballs
  • 2-3 c chopped potatoes
  • 16 oz beef broth
  • 16 oz water
  • 1 c chopped carrots
  • ½ c chopped leeks
  • ¼ c chopped onions
  • ¼ c minced garlic
  • 2 T flour
  • 2 T melted butter
  • Herbs/Seasonings to taste:  thyme, oregano, rosemary, salt, pepper

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…what you’ll do…

  • brown the leeks, onions, and garlic; set aside
  • brown the meatballs with preferred seasonings; add garlic, onions, and leeks back in
  • add carrots, potatoes; sauce until vegetables and meatballs have a nice caramel glow
  • add broth and water into pan – adjust seasonings to taste
  • simmer until carrots and potatoes are tender
  • make a “slurry” in a separate bowl: add flour and using ½ c of the cooking broth add slowly to the flour, making a paste; add melted butter and combine
  • add to pan, whisking into broth until combined
  • simmer until heated throughout

 

 

 

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