creamy meatball chowder
(1 rating)
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I just got in the kitchen and started creating..this is what I came up with..Hope you enjoy this as much as we did!
(1 rating)
yield
8 serving(s)
prep time
45 Min
cook time
45 Min
Ingredients For creamy meatball chowder
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1 lbground beef
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2carrots, chopped
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3ribs celery, chopped
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a handful of baby bok choy leaves, chopped
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5red potatoes, quartered
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4 clovegarlic, minced
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1egg
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1/4 cplain breadcrumbs
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1-2 Tbspworcestershire sauce
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salt, pepper, cajun seasoning to taste
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1 stickbutter
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2merliton's chopped
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1 canevaporated milk
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1 cancream of mushroom soup
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1/2 cmilk
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1/2 cwater
How To Make creamy meatball chowder
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1Melt butter in a stock pot, add celery, merliton, garlic, and let them cook till they are almost clear, then add carrots and potatoes. (you can add butter if needed)Cook all until veggies are cooked, on med/high. Do not let scorch or stick, stir occasionally.
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2Mix ground beef, egg, seasonings, and bread crumbs. Make into mini meatballs, about the size of nickle. Bake at 350 until they are cooked through.
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3While these are baking, add milk, evaporated milk, cream of mushroom soup. Add water a little at a time, so your cream base isn't too diluted. Let simmer until meatballs are done
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4Add bok choy and meatballs. Add your seasonings to taste. Let simmer until all veggies are tender, stirring to make sure it doesn't scorch.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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