Favorite Meatball Stew

This hearty stew is crowned with a crispy bread crust.


  • 1 cup coarsely chopped carrots
  • 1/2 cup coarsely chopped onion
  • 1 cup sliced mushrooms
  • 1 teaspoon vegetable oil
  • 2   garlic cloves, pressed
  • 1 package (16 ounces) frozen fully cooked meatballs
  • 1 jar (12 ounces) home-style beef gravy
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1 package (11 ounces) refrigerated bread sticks


  1. Preheat oven to 375°F. Coarsely chop carrots and onion using Food Chopper. Slice mushrooms using Egg Slicer Plus®. Heat oil in (10-in.) Skillet over medium heat. Add carrots, onion, mushrooms and garlic pressed with Garlic Press; cook and stir 3 minutes.

  2. Add meatballs, gravy, tomato sauce, peas and thyme; bring to a boil. Reduce heat; cook 5 minutes, stirring occasionally. Pour mixture into Deep Dish Baker.

  3. Remove bread stick dough from package; do not separate. Using Bread Knife, cut dough evenly into 12 slices. Place slices in a slightly overlapping circular pattern over meatball mixture, leaving center open. Bake 27-30 minutes or until stew is bubbly and bread sticks are deep golden brown.


  • 6  servings

Nutrients per serving:

Calories 430, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 42 g, Protein 16 g, Sodium 1360 mg, Fiber 5 g

U.S. Diabetic exchanges per serving:

2 starch, 1 vegetable, 1 1/2 medium-fat meat, 2 1/2 fat (2 carb)

Cook's Tips:

There is no need to thaw the meatballs before preparing this stew.

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