Ever remember a recipe after someone shares it with you and you make it and your food memory is all “oh my gosh I love this” ?? No? Just me? That happened for us with the skillet meatball stew recipe we are updating today….

I was talking to my sister a few weeks a few years ago and sharing my feelings (whining)about our end of summer meal rut. It happens every year, but usually if I say something to her, she’ll remember something she made when her kids were younger and be like “oh hey! my kids used to love….” and then we have a fun new food to try that the big cousins liked.

That’s where this Skillet Meatball Stew recipe comes from. My sister.  Who probably got it from someone, but who knows where.  It’s REALLY good, really filling, and apparently, it’s so good that no matter how big a batch you make, there will NOT be enough for leftovers the next day.  My family requests this every week lately.  I think in winter we’ll do some warm bread with it.

Skillet Meatball Stew

Ingredients

• 1 lb ground beef (lean)
• 1 lb ground pork
• 1 c fresh bread crumbs (about 2 slices)
• 2 eggs, slightly beaten
• 1/4 to 1/2 c red onion (finely chopped is my preference)
• 2 TBSP beef boullion, divided
• 1 tsp thyme, divided
• dash pepper
• 2 TBSP vegetable oil
• 8 tsp flour
• 3 c water
• 1 bag egg noodles (we usually do the wide), cooked
• 4 carrots sliced thin
• 1 c celery, chopped

Directions

Mix meat, bread crumbs, eggs, onion, 1/2 of the beef boullion, 1/2 of the thyme and pepper in a bowl.

Shape into meatballs (makes about 32 mini meatballs)

Brown the meatballs in oil in your skillet

Remove meatballs from skillet, set aside.  Stir flour into drippings, stirring until flour is browned.

Add 4 c water, plus the remaining boullion and thyme.  Bring to a boil.

Add  chopped veggies and the meatballs to your skillet.  Bring back to a boil, then drop your heat to simmer and cover, simmering for about 35 minutes.

I usually boil my water for the noodles and cook them while the meatballs are simmering.

Serve the stew over egg noodles.

Enjoy.

Skillet Meatball Stew

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Ingredients

• 1 lb ground beef (lean)
• 1 lb ground pork
• 1 c fresh bread crumbs (about 2 slices)
• 2 eggs, slightly beaten
• 1/4 to 1/2 c red onion (finely chopped is my preference)
• 2 TBSP beef boullion, divided
• 1 tsp thyme, divided
• dash pepper
• 2 TBSP vegetable oil
• 8 tsp flour
• 3 c water
• 1 bag egg noodles (we usually do the wide), cooked
• 4 carrots sliced thin
• 1 c celery, chopped

Instructions

1. Mix meat, bread crumbs, eggs, onion, 1/2 of the beef boullion, 1/2 of the thyme and pepper in a bowl.
2. Shape into meatballs (makes about 32 mini meatballs)
3. Brown the meatballs in oil in your skillet
4. Remove meatballs from skillet, set aside. Stir flour into drippings, stirring until flour is browned.
5. Add 4 c water, plus the remaining boullion and thyme. Bring to a boil.
6. Add chopped veggies and the meatballs to your skillet. Bring back to a boil, then drop your heat to simmer and cover, simmering for about 35 minutes.
7. I usually boil my water for the noodles and cook them while the meatballs are simmering.

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