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Meatball Stew
Meatball Stew is a comforting family favorite with hearty meatballs simmered in a rich, savory broth alongside colorful bell peppers and onions. This dish exudes warmth and nostalgia, perfect for cozy gatherings and chilly evenings.Note: If time allows, mix ground pork with soup mix and seasoning and allow to set for an hour before cooking. Can also be prepared the night before and refrigerated. Make meatballs with an ice-cream scoop for perfect size!
Ingredients
- 13 cups water
- 1 pint Savoie’s® Dark Roux
- 1 large onion
- ½ green bell pepper
- ½ red bell pepper
- 2 lbs ground pork
- Savoie’s® Seasoning (to taste)
- ½ cup parsley
- ½ cup green onion tops
Directions
- Boil 8 cups of water, then add roux and dissolve fully.
- While water is boiling, in a separate bowl, mix pork with soup mix and seasoning to taste.
- Roll meat into balls and bake until brown, but not fully cooked.
- Once roux is completely dissolved, add bell peppers, onions, and garlic.
- Cook until onions are clear. Add remaining water.
- Stir occasionally for 45 minutes.
- Add meatballs and drippings and cook for 30-45 minutes.
- Add seasoning to taste and parsley and green onion tops.
