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Practical Way to Producing Tasty Lamb Meatball & Root Vegetable Stew with Drop Biscuits

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Lamb Meatball & Root Vegetable Stew with Drop Biscuits

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To make an extraordinary Lamb Meatball & Root Vegetable Stew with Drop Biscuits, below are the materials needed:

  1. Provide of ~For the meatballs.
  2. Prepare 1 lb of ground lamb.
  3. Provide 1 cup of Panko bread crumbs.
  4. Get 1/2 cup of milk.
  5. Prepare 1 of large egg.
  6. Prepare 2 tsp of dried marjoram.
  7. Take 1 1/2 tsp of salt.
  8. Use 1 tsp of dried oregano.
  9. You need 1 tsp of garlic powder.
  10. Get 1 tsp of onion powder.
  11. Prepare of ~For the stew base.
  12. You need 3 of large carrots.
  13. Provide 2 of large parsnips.
  14. You need 2 of large turnips.
  15. Take 1 of medium onion.
  16. Use 4 tbs of unsalted butter.
  17. Prepare 3 tbs of flour.
  18. You need 4 cups of beef broth.
  19. You need 1 (28 oz) of can crushed tomatoes.
  20. Provide 1 tbs of balsamic vinegar.
  21. Use 2 tsp of sugar.
  22. Use 2 tsp of worcestershire sauce.
  23. Get to taste of Additional salt & pepper.
  24. Prepare Pinch of red pepper flakes (optional).
  25. Take of ~For the biscuits.
  26. Get 2 1/4 cups of flour.
  27. You need 1 tbs of sugar.
  28. Prepare 1 tsp of baking powder.
  29. Provide 1/2 tsp of baking soda.
  30. Take 1/2 tsp of salt.
  31. Provide 1 cup of milk.
  32. Prepare 3/4 cup of mayonnaise.

After preparing the materials, next you are ready to make your appetizing Lamb Meatball & Root Vegetable Stew with Drop Biscuits by following the procedures below:

  1. Preheat oven to 375°F. Line a baking sheet with foil. Grease with cooking spray..
  2. Mix all meatball ingredients together in a large bowl until just combined. Scoop out 1 tbs of mixture at a time. Roll into balls. Place on cookie sheet spaced evenly apart. Should make about 24. Place in oven. Bake 15 minutes. Remove from oven when done..
  3. While meatballs cook, chop onion to 1/4 in pieces. Peel carrots and parsnips. Trim ends and chop carrots, parsnips, and turnips into large chunks (about 1" pieces)..
  4. Melt butter over medium heat in a large pot. Add onion. Sautée until just translucent, stirring frequently. About 5 minutes..
  5. Stir in flour and cook 2 minutes more. Wisk in beef broth, tomatoes, balsamic vinegar, sugar, and salt and pepper to taste. Bring to a boil stirring often..
  6. Add carrots, parsnips, and turnips. Reduce heat to medium low, cover with lid off-set to vent. Simmer 20 minutes. Stirring occasionally. Stir in meatballs, simmer 10 minutes more. Preheat oven to 450°F (yep, oven on again)..
  7. While stew simmers with meatballs stir dry biscuit ingredients together in a large bowl. Wisk together mayo and milk in a small bowl..
  8. Spray a 1/4 cup measuring cup with cooking spray (do this every couple biscuits). Scoop biscuit dough 1/4 cup at a time and gently drop on top of stew distributed evenly (I do 7 in a ring, 1 in the center)..
  9. Place pot in oven uncovered. Bake until biscuit tops are golden. About 15 minutes..

Recipe : Lamb Meatball & Root Vegetable Stew with Drop Biscuits

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