Meatball Stew

00:55:00 8 servings, 1/8 recipe (216 g) each
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8 servings, 1/8 recipe (216 g) each

What You Need

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Make It

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  • Heat oven to 400°F.
  • Mix meat, onions, cracker crumbs, dressing and 1 Tbsp. parsley just until blended. Shape into 48 (1-inch) meatballs.
  • Place in single layer in shallow foil-lined baking pan sprayed with cooking spray.
  • Bake 20 min.
  • Mix flour and coffee in Dutch oven sprayed with cooking spray until blended. Add meatballs; mix lightly. Cook on medium-high heat 5 min., stirring frequently. Add broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Stir in remaining parsley.
  • Serve over the rice.

How To Make Evenly Sized Meatballs

Prepare meat mixture as directed. Divide into 3 equal pieces; shape each piece into a log. Cut each log in half, then cut each piece in half again. Continue cutting each piece in half 2 more times so that you have 16 pieces per log, or 48 pieces in total. Then, roll each piece into a ball.

Storage Know-How

Have extra meatballs? Cool, then store in airtight container in freezer for up to 2 months. Thaw in refrigerator before using.

Keeping it Safe

When transporting meat dishes to a gathering, pack in a cooler with ice packs, then store in the trunk until arriving at the destination. Reheat just before serving.


  • 8 servings, 1/8 recipe (216 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (216 g) each
Calories 390
% Daily Value
Total fat 17g
Saturated fat 5g
Cholesterol 65mg
Sodium 400mg
Carbohydrate 34g
Dietary fibre 1g
Sugars 1g
Protein 26g
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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