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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The meatballs are made extra fast in the microwave for the perfect weeknight stew. The herbs are so flavorful and will make the stew so delicious.Clara Goddard, Orillia, Ontario Ingredients:
1 egg, lightly beaten |
1/2 cup dry bread crumbs |
1/2 cup finely chopped onion |
2 tablespoons onion soup mix |
1 pound ground turkey or beef |
1 can (15 ounces) whole potatoes, drained and quartered |
1-1/4 cups frozen sliced carrots |
1-1/4 cups frozen peas |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1/2 teaspoon dried savory |
1/4 teaspoon dried thyme |
2 tablespoons cornstarch |
2 tablespoons water |
1/4 teaspoon browning sauce, optional |
Directions:
1. In a large bowl, combine the egg, crumbs, onion and soup mix. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls.
2. Place in a microwave-safe baking dish. Cover and microwave on high for 3-4 minutes. Turn meatballs and microwave 3-4 minutes longer; drain.
3. In a large bowl, combine the next seven ingredients; spoon over meatballs. Cover and cook at 50% power for 8-10 minutes or until meat is no longer pink. Combine the cornstarch, water and browning sauce if desired until smooth; gradually stir into the stew. Cover and microwave on high for 1-2 minutes or until thickened and bubbly, stirring occasionally. Yield: 4-6 servings.
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