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Mama's Meatball Oven Stew

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

Ingredients :

• Meatballs:
• 1 pound ground beef
• 1/2 cup milk
• 1 egg, beaten
• 1/4 cup cornmeal
• 2 tablespoons chopped onion
• 1 tablespoon chili powder
• 1/2 teaspoon dry mustard
• 2 tablespoons vegetable oil, or to taste
• 1/2 cup all-purpose flour, or as needed
• Stew:
• 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

Instructions :

Prep : 25M	Cook : 6M	Ready in : 2H15M

• 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.

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