2 medium carrots, peeled and sliced into 1/4-inch rounds
1 pound russet potatoes, peeled and cut into 1-inch pieces
1 tsp dried parsley
4 cups chicken stock
salt & pepper
1 cup frozen corn
DIRECTIONS
Preheat the oven to 425°F.
Combine the MEATBALL ingredients together in a large mixing bowl. Roll the mixture into 1-inch balls and place on a baking sheet. Bake the meatballs in the preheated oven for 10 minutes. Remove the meatballs from the oven and set aside.
Melt the butter in a dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in the garlic and flour and cook while stirring until well combined, about 2 minutes.
Add the carrots, potatoes, parsley, chicken stock, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until carrots and potatoes are tender, about 20 minutes.
Stir the meatballs and corn into the stew and simmer until heated through, about 3 minutes. Season with salt & pepper to taste.
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