meatball stew

i took a pound of lean and a pound of regular ground beef. combined them with 2 slightly beaten eggs, about 2/3 cup breadcrumbs, whole head of crushed garlic, 1 bunch of chopped green onions, s&p, thyme, as well as a dash of seasoned salt, dash of lemon pepper, dash soy sauce, splash of worchestershire sauce and lot’s of emeril’s ‘BAM’.

did scoops of 1/4 cup mixture then divided it in half. tossed them with flour then browned in a dutch oven with a little lard. removed and repeated with remaining meatballs. removed to a dish as they browned.

to the drippings i added (use desired amount) chopped onion and celery. sauteed that until onions were opaque. added a good generous amount of flour, turned up the heat and did a quick browning with that. i then added 1 can of beef broth, stirring to create a gravy.

added chopped carrots, added water to cover and simmer for 1 hour. i then added chopped potatoes and enough water to barely cover. simmered for 1/2 hour then added the browned meatballs, chopped red peppers, a couple of chopped tomatoes and some mushrooms, quartered or halved depending on size. again added water to barely cover. i had a nice rich, thick gravy. i added some gravy browning, unfortunately, i thought the bottle had a sprinkle top. no such luck, looks like it’s bubbling in tar. lol. added seasonings to the gravy, s&p, thyme, bam, and some fresh chopped parsley. i let that simmer until the edges of the carrots & potatoes were fuzzy along the edges.
tasting and adjusting seasonings as desired.

topped with some cornmeal dumplings.