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Meatball and Winter Vegetable Stew

6 servings
Dinner

Nutritional Facts Per Serving

294
Calories
19.1 g
Protein
15.4 g
Carbs
2.3 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 294
  • Fat 17.5 g
    • Saturated   5.3 g
    • + Trans 
  • Cholesterol 75 mg
  • Sodium   511 mg
  • Carbohydrate 15.4 g
    • Fibre   2.3 g
    • Sugars  
  • Protein 19.1 g
    • Vitamin A 41 %
    • Vitamin C 8 %
    • Calcium 6 %
    • Iron 22 %

Method

Preheat the oven to 350 degrees F. Combine first 5 ingredients and 1 tsp of the thyme in a bowl. Form into 1-inch balls and place on non-stick baking tray. Bake 20-25 minutes. Meanwhile, heat the oil in an oven-proof pot over medium heat. Add the vegetables and cook 4-5 minutes. Mix in the flour until well combined. Slowly mix in the beef stock, stirring constantly. Add remaining thyme, bay leaf and mustard. Bring to a simmer. When the meatballs are cooked drain and add to the pot. Cover and cook stew in the oven 1 hour. Stir in peas, season with salt and pepper, and serve.

Serving Suggestions

Mashed potatoes, egg noodles or steamed rice would all work well at trapping the tasty juices of the stew.

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