Meatball Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 egg | 1 lb ground venison | 1/2 tsp salt |
| pinch of garlic powder | pinch of basil | pinch of oregano |
| pinch of pepper | 1 tbsp vegetable oil | 2 tbsp flour |
| 1 (28oz) can tomatoes | 1 (19 oz) can whole potatoes, drained | 2 cups frozen carrots |
| 1 tsp basil | 1/2 tsp oregano | salt and pepper to taste |
| 1 | Beat egg in large bowl, mix in ground venison, salt and pinch of each seasoning. Mix thoroughly and shape venison mixture into 2-inch balls. Heat oil in a deep skillet and add meatballs. Cook until well browned and then remove from skillet. Pat excess grease from meatballs and drain skillet. Return meat to pot and sprinkle lightly with flour. Stir in tomatoes, vegetables, oregano, and salt and pepper to taste. Reduce heat and simmer for 15 minutes. |