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<blockquote data-quote="moreluck" data-source="post: 72760" data-attributes="member: 1246">Meatball Stew with New Potatoes&nbsp;Servings: 61 lb.&nbsp; lean ground beef 1/2 cup&nbsp; dry bread or saltine cracker crumbs 1 small onion, minced 1 egg 1 tsp.&nbsp; salt 1/2 tsp.&nbsp; freshly ground black pepper 1/2 tsp.&nbsp; thyme 2 cloves garlic, pressed 1 (14 ounce)&nbsp; can tomato sauce 1 1/2 cups&nbsp; beef broth 1 cup&nbsp; dry red wine 1 cup&nbsp; water 2 cups small cooking onions, peeled, or 2 large onions cut into slivers 2 cups&nbsp; baby carrots or 4 large carrots, cut into chunks 2 cups&nbsp; tiny new potatoes or potato cubes 1 Tbsp.&nbsp; cornstarch mixed with a little cold water chopped fresh parsleyCombine the ground beef, crumbs, onion, egg, salt, pepper and thyme, mixing well with your hands. Shape into 1 1/2-inch (4 center manager) meatballs. Arrange the meatballs in a single layer on a baking sheet and bake in a 400 degrees friend (200C) oven for about 12-15 minutes, until nicely browned. Drain the excess fat. Combine the remaining ingredients, except for the parsley and cornstarch solution, in a large ovenproof pot or covered casserole dish and mix well. Gently stir in the browned meatballs, being careful not to break them. Reduce the oven temperature to 350 degrees friend (180C), cover and bake for 1 hour. Check to make sure the potatoes and carrots are tender. Thicken the stew with the cornstarch solution, heating through until the sauce is clear. Serve the stew sprinkled with fresh parsley.</blockquote>

[QUOTE="moreluck, post: 72760, member: 1246"] Meatball Stew with New Potatoes Servings: 6 1 lb. lean ground beef 1/2 cup dry bread or saltine cracker crumbs 1 small onion, minced 1 egg 1 tsp. salt 1/2 tsp. freshly ground black pepper 1/2 tsp. thyme 2 cloves garlic, pressed 1 (14 ounce) can tomato sauce 1 1/2 cups beef broth 1 cup dry red wine 1 cup water 2 cups small cooking onions, peeled, or 2 large onions cut into slivers 2 cups baby carrots or 4 large carrots, cut into chunks 2 cups tiny new potatoes or potato cubes 1 Tbsp. cornstarch mixed with a little cold water chopped fresh parsley Combine the ground beef, crumbs, onion, egg, salt, pepper and thyme, mixing well with your hands. Shape into 1 1/2-inch (4 center manager) meatballs. Arrange the meatballs in a single layer on a baking sheet and bake in a 400 degrees friend (200C) oven for about 12-15 minutes, until nicely browned. Drain the excess fat. Combine the remaining ingredients, except for the parsley and cornstarch solution, in a large ovenproof pot or covered casserole dish and mix well. Gently stir in the browned meatballs, being careful not to break them. Reduce the oven temperature to 350 degrees friend (180C), cover and bake for 1 hour. Check to make sure the potatoes and carrots are tender. Thicken the stew with the cornstarch solution, heating through until the sauce is clear. Serve the stew sprinkled with fresh parsley. [/QUOTE]

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