Ricetta: Delicious Lamb Meatball & Root Vegetable Stew with Drop Biscuits

Lamb Meatball & Root Vegetable Stew with Drop Biscuits.

Lamb Meatball & Root Vegetable Stew with Drop Biscuits
You can cook Lamb Meatball & Root Vegetable Stew with Drop Biscuits using 32 ingredients and 9 steps. Here is how you cook it.

Ingredients of Lamb Meatball & Root Vegetable Stew with Drop Biscuits

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

Lamb Meatball & Root Vegetable Stew with Drop Biscuits instructions

  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..