Thursday, February 21, 2013

Meatball Stew

One of the joys of having "at home" parties are the little recipe cards you get to keep.
This one came from Pampered Chef.
I have made it a couple of times, and it's quite yummy, especially on a cold night!

1 Cup coarsely chopped carrots
½ Cup coarsely chopped onion
1 Cup sliced mushrooms
1 Tsp vegetable oil
2 Garlic cloves (pressed)
16 oz fully cooked meatballs
1 (12oz) jar beef gravy
1 (8oz) can tomato sauce
½ Cup frozen peas
½ Tsp dried thyme
1 package refrigerated bread sticks

1. Preheat oven to 375
2. Coarsely chop carrots and onion. Slice mushrooms.
3. Heat oil in large skillet over medium heat.
4. Add carrots, onion, mushrooms, and garlic. Cook and stir 3 minutes.
5. Add meatballs, gravy, tomato sauce, peas, and thyme; bring to a boil
6. Reduce heat, cook 5 minutes, stirring occassionally.
7. Pour mixture into casserole dish
8. Remove breadstick dough from package, do not seperate.
9. Cut dough evenly into 12 slices.
10. Places slices in a slightly overlapping circular pattern over meatball mixture, leaving center open.
11. Bake 27-30 minutes or until stew is bubbly and bread sticks are deep golden brown.


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