All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Ingredients

1 pound ground beef ½ cup milk 1 egg, beaten ¼ cup cornmeal 2 tablespoons chopped onion 1 tablespoon chili powder ½ teaspoon dry mustard 2 tablespoons vegetable oil, or to taste ½ cup all-purpose flour, or as needed 6 large potatoes, cut into chunks 6 large carrots, cut into chunks 1 large onion, quartered 2 tablespoons all-purpose flour, or as needed 2 (12 fluid ounce) cans tomato juice 1 (15 ounce) can diced tomatoes

Nutrition Info

630.4 calories carbohydrate: 98.2 g cholesterol: 79.9 mg fat: 16.1 g fiber: 12.8 g protein: 26.4 g saturatedFat: 5 g servingSize: - sodium: 573.2 mg sugar: 14.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl, divide and shape into meatballs.
Heat vegetable oil in a skillet over medium-high heat.
Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat.
Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.
Remove meatballs from skillet with a slotted spoon to a casserole dish, reserving fat in the skillet. Arrange potato, carrots, and onion chunks atop the meatballs.
Stir 2 tablespoons flour into reserved fat until you have a smooth paste, add tomato juice and diced tomatoes. Bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened, about 10 minutes, pour over the meatballs and vegetables. Place a cover on the casserole dish.
Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.

6 servings

This dish is loved by all of my family. It brings many requests for seconds.