Hearty Moose Meatball Stew

This stew is the perfect dish to keep your tummy warm and filled on a cold Alaskan (or anywhere) winter evening.

Again, as I am using moose, I know that is not something that everyone has in their freezer. Simply substitute it with ground beef.

To begin, preheat your oven to 450 degrees. Place 2 pounds of ground moose in a mixing bowl, taking a moment to break it up a little bit.

Add in a quarter cup of Worcestershire Sauce to the meat.

In a food processor, tear apart a couple slices of fresh bread. You’ll need enough to make about 1 1/4 cup of fresh bread crumbs. Give them a buzz until you have fine crumbs.

In the measuring cup of bread crumbs, add a tablespoon of parsley and a teaspoon each of salt & pepper. Stir them together.

Pour the crumb mixture into the bowl with the meat.

Then gently mix this together with your hands until it is just combined.

Measure out your meat into balls the size of a golf ball. I find that a “rounded Tablespoon” scoop is perfect for this. Scoop it into your hand, briefly press and shape it into a ball. Place it on a large baking sheet. Repeat with all of the meat mixture.

Bake these for 20 minutes.

When they are done – you now have perfect “all purpose” meatballs for any dish. You can make a batch of these and freeze them for later by storing them in a ziplock freezer bag to use for another day if you like.

While the meatballs are baking, mince 4 cloves of garlic, and dice an onion. Heat a tablespoon of olive oil in a Dutch oven, and begin sautéing them until they are just tender.

Peel and chop 4 russet potatoes, and slice 4 carrots while your onion and garlic are cooking.

Add to the pot 4 cups of beef broth.

And add in 14 ounces of tomato sauce.

Add in the carrots and potatoes, and then toss in a cup and a half of frozen, cut green beans.

Now for some seasoning. Add in a teaspoon each of Oregano, Basil, salt & pepper, and then a bay leaf.

Bring the stew up to a boil, then reduce the heat and cook it on low for 20-25 minutes or until the vegetables are just cooked. Then gently stir the meatballs into the stew. Cook these for just a few minutes, until they are heated through.

Serve the stew, topped with a little grated Parmesan cheese.

Enjoy!

This week’s Sunday Supper theme is dishes that warm your soul…and there are lots of goodies that will warm you one way or another!

Main Entrees:

Carrot, Parsnip and Lentil Casserole – Happy Baking Days
Chicken with Herbed Dumplings – Bobbi’s Kozy Kitchen
Chicken pot pie – Gotta Get Baked
Cholula Chicken Enchiladas – Kwistin’s Favorites
Eggplant Parmesan – The Hand That Rocks The Ladle
Roasted Roots and Fruits with Sausage – Shockingly Delicious

Chili/Stews:

Beer-Braised Beef – Sustainable Dad
Bigos {Authentic Polish Hunter’s Stew} – From Fast Food to Fresh Food
Brunswick Stew and Rice – Big Bear’s Wife
Calico Beans – Home Cooking Memories
Carbonnade Flamande – The Girl In The Little Red Kitchen
Chicken Cacciatore {Hunter Style Stew} with Easy Creamy Polenta –Webicurean
Chicken & Mushroom Stew On Egg Noodles – Galactosemia in PDX
Cowboy Beef Stew – Comfy Cuisine
Ham and String Beans – Cindy’s Recipes and Writings
Hearty Moose Meatball Stew – Mrs. Mama Hen
Jalapeno Popper Chicken Chili – Hezzi-D’s Books and Cooks
Lentil and Chorizo Stew – Vintage Kitchen Notes
Seafood Gumbo and Soul Warming #SundaySupper Wine Pairings – ENOFYLZ Wine Blog
Soul Warming Hearty Beef Stew – In The Kitchen With KP

Soups:

30 Minute Black Bean Soup – Supper for a Steal
Black Bean Soup – Basic and Delicious
Black Bean Soup with Hot Roast Pepper Cream – The Lovely Pantry
Canadian Beer Cheese Soup – Juanita’s Cocina
Chicken Soup with Dumplings – The Messy Baker
Chicken Tortilla Soup – Dinners, Dishes and Desserts
Coconut Curry Chicken Soup – Damn Delicious
Easy Chicken and Dumplings – My Catholic Kitchen
Easy Italian Wedding Soup – Family Foodie
Easy Wonton Soup – Soni’s Food
French Onion Soup – Momma’s Meals
Homestyle Chicken and Dumplings – I Run For Wine
Lasagna Soup – Cravings of a Lunatic
Lemon Chicken Noodle Soup – Mangiamo
Lentil and Bacon Soup – Small Wallet, Big Appetite
Lentil Soup with Spinach – Mama’s Blissful Bites
Peppery Mulligatawny Soup with Cherry Tomatoes & Cilantro – Sue’s Nutrition Buzz
Pozolillo Verde {Green Chicken & Corn Pozole} – La Cocina de Leslie
Red Lentil Soup with Crispy Aromatic Coriander – Chattering Kitchen
Roasted Jalapeno Soup – Chocolate Moosey
Rule of Thirds Soup – What Smells So Good?
Seafood Chowder – Noshing with the Nolands
Spanish Garlic Soup – Pippi’s In The Kitchen Again
Spicy Gumbo Z’herbes – Pescetarian Journal
Spicy Korean Brisket Soup {Yukgaejang} – Crispy Bits & Burnt Ends
Spicy Seafood Noodle Soup {Jjamppong} – Kimchi Mom
Spicy Udon Noodle Soup – My Trials In The Kitchen
Turkey Noodle Soup – Magnolia Days
Tuscan Bean Soup – The Wimpy Vegetarian
Twisted Chicken Noodle Soup – The Meltaways
Warm You Up Spicy Bacon Cheeseburger Soup - Daily Dish Recipes

Desserts/Beverages:

Hot Fudge Pudding Cake – That Skinny Chick Can Bake
White Hot Chocolate with Orange – GirliChef

Join on us on Twitter throughout the day during #SundaySupper. In the evening we will meet at 7pm EST/4AK time for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

_____

by The Foodie Army Wife | Conni Smith

For the Meatballs:
2 lbs ground moose (or beef)
1/4 c Worcestershire Sauce
1 1/4 c fresh bread crumbs
1 tsp salt
1 tsp pepper
1 Tb parsley
For the Stew:
4 cloves garlic
1 onion
1 Tb extra virgin olive oil
4 russet potatoes
4 carrots
4 cups beef broth
14 ounces tomato sauce
1 1/2 c frozen, cut green beans
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp pepper
1 bay leaf
Grated parmesan cheese

To begin, preheat your oven to 450 degrees. Place 2 pounds of ground moose in a mixing bowl, taking a moment to break it up a little bit.
Add in a quarter cup of Worcestershire Sauce to the meat.
In a food processor, tear apart a couple slices of fresh bread. You’ll need enough to make about 1 1/4 cup of fresh bread crumbs. Give them a buzz until you have fine crumbs.
In the measuring cup of bread crumbs, add a tablespoon of parsley and a teaspoon each of salt & pepper. Stir them together.
Pour the crumb mixture into the bowl with the meat.
Then gently mix this together with your hands until it is just combined.
Measure out your meat into balls the size of a golf ball. I find that a “rounded Tablespoon” scoop is perfect for this. Scoop it into your hand, briefly press and shape it into a ball. Place it on a large baking sheet. Repeat with all of the meat mixture.
Bake these for 20 minutes.
When they are done – you now have perfect “all purpose” meatballs for any dish. You can make a batch of these and freeze them for later by storing them in a ziplock freezer bag to use for another day if you like.
While the meatballs are baking, mince 4 cloves of garlic, and dice an onion. Heat a tablespoon of olive oil in a Dutch oven, and begin sautéing them until they are just tender.
Peel and chop 4 russet potatoes, and slice 4 carrots while your onion and garlic are cooking.
Add to the pot 4 cups of beef broth.
And add in 14 ounces of tomato sauce.
Add in the carrots and potatoes, and then toss in a cup and a half of frozen, cut green beans.
Now for some seasoning. Add in a teaspoon each of Oregano, Basil, salt & pepper, and then a bay leaf.
Bring the stew up to a boil, then reduce the heat and cook it on low for 20-25 minutes or until the vegetables are just cooked. Then gently stir the meatballs into the stew. Cook these for just a few minutes, until they are heated through.
Serve the stew, topped with a little grated Parmesan cheese.

Enjoy!