Meatball Stew Recipe - A New Take on an Old Dish

Using meatballs in stew is an easy and economical way to add the
meat your family craves to their diet without breaking the bank. �As
we watch grocery prices steadily rise we are all looking for ways to
cut corners without taking away the quality and good flavor we have
come to expect. �Perhaps looking back to our parents and theirs, we
can find many ideas to help.In about 30 minutes you can serve up this
hearty meal and watch as the family smiles when you bring the dishes
to the table.First you will need the meatballs.You can purchase
meatballs already prepared and seasoned in your grocer's freezer
section. �If you prefer to make your own you can combine:1 beaten
egg3/4 cup soft bread crumbs1 teaspoon garlic powder1 pound ground
beefmix all well and form into about 1 inch balls. �You can make a
larger ball if you wish, but this is the bite-size that my family
prefers.Whether you use frozen ready-made or your own home-made you
will need to brown the meatballs in a pan in hot oil. � In a 12 inch
deep sided pan add a tablespoon of cooking oil and 1/2 cup of chopped
onion. Brown the meatballs with the onion. �Cover and cook about 5
minutes. �Drain off any fat. �Add to the meatballs and onion,� one can
of condensed cheddar cheese soup and one can of milk, stirring to
combine. �Cover and simmer another 10 minutes.Now you will add one 16
ounce can of diced beets, drained, and one 10 ounce package of frozen
brussels sprouts. �Cover and simmer another 5 minutes.Meanwhile,
combine one 8 ounce can of spinach that has been drained well and
chopped to 1 cup of biscuit mix and 1/4 cup milk in a bowl. �Stir
well. �You should have a thick batter that holds it shape when dropped
from a spoon.TIP: �Pour the spinach through a coffee filter, gather
the edges and squeeze out the extra moisture. �You can also use frozen
spinach. �Thaw and squeeze out excess moisture in a paper towel or tea
towelDrop the spinach batter onto the top of the bubbling-hot meatball
stew to form about 8 dumplings. �Cover and simmer 10 minutes without
lifting the lid. �You want the steam to help cook the dumplings.While
this is last addition is cooking, mix up a nice salad and set the
table. �Call the family and serve up this delicious version of an old
favorite. �The dumplings give the kids an extra helping of vegetables
and take the place of bread or biscuits. �End the meal with a bowl of
fruit and you have a complete meal that will satisfy and nourish your
growing family, comfort your friends, and guarantee they come back
wanting more.