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Before you jump to Lamb Meatball & Root Vegetable Stew with Drop Biscuits recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to lamb meatball & root vegetable stew with drop biscuits recipe. To cook lamb meatball & root vegetable stew with drop biscuits you only need 32 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Lamb Meatball & Root Vegetable Stew with Drop Biscuits:
- Provide ~For the meatballs
- Get ground lamb
- Use Panko bread crumbs
- You need milk
- Take large egg
- Prepare dried marjoram
- Provide salt
- You need dried oregano
- Take garlic powder
- Get onion powder
- Prepare ~For the stew base
- Provide large carrots
- Get large parsnips
- Provide large turnips
- Use medium onion
- You need unsalted butter
- Take flour
- Prepare beef broth
- You need can crushed tomatoes
- Prepare balsamic vinegar
- You need sugar
- Prepare worcestershire sauce
- You need Additional salt & pepper
- You need red pepper flakes (optional)
- Get ~For the biscuits
- You need flour
- Get sugar
- Prepare baking powder
- Use baking soda
- Use salt
- Prepare milk
- You need mayonnaise
Instructions to make Lamb Meatball & Root Vegetable Stew with Drop Biscuits:
- Preheat oven to 375°F. Line a baking sheet with foil. Grease with cooking spray.
- 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.
- 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).
- Melt butter over medium heat in a large pot. Add onion. Sautée until just translucent, stirring frequently. About 5 minutes.
- 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.
- 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).
- While stew simmers with meatballs stir dry biscuit ingredients together in a large bowl. Wisk together mayo and milk in a small bowl.
- 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).
- Place pot in oven uncovered. Bake until biscuit tops are golden. About 15 minutes.
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