MEATBALL STEW

MEATBALL STEW

1 pound ground beef
½ cup dry bread crumbs
¼ cup milk
2 TBSP finely chopped onion
1 tsp salt
½ tsp Worcestershire sauce
1 egg
Seasoning Mix (below)
1 ½ cups water
4 stalks celery, cut into ¼” slices (about 2 cups)
1 can (16 oz) whole tomatoes, undrained
1 can (16 oz) kidney beans, undrained

Mix ground beef, bread crumbs, milk, onion, salt, Worcestershire sauce and egg; shape into meatballs of desired size. Cook in lightly oiled Dutch oven over medium heat, turning occasionally, until brown, about 10 minutes. Stir in Seasoning Mix until meatballs are coated. Add water, celery, tomatoes and kidney beans. Heat to boiling, stirring frequently. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add additional water if necessary.
6 servings.



SEASONING MIX
¼ cup all purpose flour
2 tablespoons instant minced onion
1 tablespoon instant beef bullion
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground thyme
½ teaspoon dried basil leaves
1/8 teaspoon marjoram

Combine all ingredients.

Do-ahead Tip: Prepare several packages of Seasoning Mix and store in plastic bag or airtight container in a cool dry place. Use 1 Seasoning Mix package for each recipe of Meatball Stew.