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Meatball Stew
Meatball Stew

Meatball Stew

1 Review(s)
Cook Minutes 55 Min
Prep : 35 Min Cook: 20 Min
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) lean ground pork
1 onion, finely chopped
1 cup finely crushed saltine crackers
1/3 cup Kraft Classic Herb Dressing
2 Tbsp. finely chopped fresh parsley, divided
2 Tbsp. flour
1/2 cup brewed Maxwell House Coffee
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1 cup water
5-1/3 cups hot cooked instant white rice
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Mix meat, onions, cracker crumbs, dressing and 1 Tbsp. parsley just until blended. Shape into 48 (1-inch) meatballs.
Step 3
Place in single layer in shallow foil-lined baking pan sprayed with cooking spray.
Step 4
Bake 20 min.
Step 5
Mix flour and coffee in Dutch oven sprayed with cooking spray until blended. Add meatballs; mix lightly. Cook on medium-high heat 5 min., stirring frequently. Add broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Stir in remaining parsley.
Step 6
Serve over the rice.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
390
Calories From Fat
0
% Daily Value
Total fat 17 g
26 %
Saturated fat 5 g
25 %
Cholesterol 65 mg
Sodium 400 mg
17 %
Total carbohydrate 34 g
11 %
Dietary fibre 1 g
4 %
Sugars 1 g
Protein 26 g
Vitamin A
0 %
Vitamin C
6 %
Calcium
2 %
Iron
15 %
Servings
8 servings, 1/8 recipe (216 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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