Cooking Club: Oven Meatball Stew

Here is the last recipe for the month, submitted by Melidee. I haven't made it yet, but will be sneaking it in on the last day of the month.

Oven Meatball Stew
prep time 25 minutes oven time one hour

Ingredients

• 1 egg

• 1/3 cup milk

• 1/4 cup cornmeal

• 2 tablespoons finely chopped onion

• 2 tablespoons finely chopped green pepper

• 1 1/2 teaspoons ground mustard

• 1 teaspoon salt

• 1 teaspoon chili powder

• 1 pound lean ground beef

• 2 tablespoons olive oil or vegetable oil

• 1/4 cup all-purpose flour

• 2 1/2 cups tomato juice

• 12 fresh pearl onions, peeled

• 3 medium potatoes, peeled and quartered

• 6 medium carrots, cut into 3-inch pieces

Directions

1. In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In an ovenproof Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350 degrees F for 1 hour or until meat is no longer pink and vegetables are tender.