Meatball Stew

The weather is finally cooling down and it's time to pull out my autumn comfort foods. This one is a family favorite. Meatballs swimming in a tangy tomato soup loaded down with veggies! It does take some time to brown the meatballs, but I always enlist the help of tiny hands. They think it's just awesome that I'm letting them get sticky and gooey.

I usually make this stovetop, but it works just as well as a crockpot meal.

Meatball Stew

1/2 c 1% milk
4 egg whites OR 2 whole eggs
1 cup bread crumbs
1/4 c grated Parmesan cheese
2.5 to 3 lbs 93% lean ground meat (I like turkey)
1/4-1/2 c olive oil
3 medium or 2 large carrots, sliced
3 stalks celery, sliced
1 medium onion, quartered, sliced
4 cloves garlic, minced
4 cups beef broth
12 oz tomato paste
2 30-oz cans tomato sauce
1 tbs dried oregano
2 tsp basil
1/4 tsp black pepper
1 tbs dried rosemary (optional)

1. In large bowl whisk together milk and egg whites. Add bread crumbs and Parmesan. Using hands, knead in ground meat.

2. Heat olive oil in heavy 3 qt sauce pan over medium heat. Shape ground turkey mixture into 1-inch balls and fry 12 at a time in hot oil 3-5 minutes, until browned on all sides. Remove from sauce pan and transfer to plate. Should yield 36 meatballs.

3. Add onions, carrots, and celery to pan. Add garlic clove. Saute 3-5 minutes, until tender.

4. Stir in tomato paste. Simmer 5 minutes.

5. Whisk in beef broth. Add tomato sauce, oregano, basil, and pepper. Return meatballs to pot. Bring to boil; reduce heat and simmer, stirring occasionally, 2.5-3 hours.

CROCKPOT: After browning meatballs, add to crockpot. Stir in veggies. Stir in beef broth, tomato sauce, tomato paste, and spices. Cook on high 4-6 hours or low 6-8 hours.