Ingredients

• 2 # lean hamburger
• 2 eggs
• ½ C. dry bread crumbs
• 1 t. dry mustard
• 2 t. Worcestershire sauce
• 1 - 1 ½ # smokie links, cocktail-sized
• 1 ½ # new red potatoes, unpeeled
• 1 onion, sliced
• ¾ # carrots, sliced
• 1 10 oz. pkg. frozen corn or peas, thawed
• 8 oz. small fresh mushrooms, sliced
• 2 15 oz. can tomato sauce
• 2 14 oz. can beef broth
• 1 t. sugar
• 1 t. oregano
• 1 t. basil
• sour cream
• Parmesan cheese

Method

For the meatball:
Combine hamburger, eggs, bread crumbs mustard, and Wocestershire sauce.
Shape into 1" meatballs.
Bake @ 500º for 4-5 minutes or until browned.
Cover and refrigerate or freeze if made ahead.

Several hours or up to a day ahead:
Cook potatoes until tender. Drain and chill.
Cut into chunks.

For the sauce:
Mix tomato sauce, beef broth, sugar, oregano, and basil.
Pour into a pitcher.

Place meatballs, smokies, and vegetables in separate containers.
Provide each guest with a small foil loaf pan (3 3/4" x 6")
For each pan, fill about half full with stew ingredients.
Pour enough sauce to almost cover.
Cover each pan with foil and set on grill.
Grill about 4-6" from medium-hot fire, about 25 minutes.

Remove from grill, uncover, top with sour cream or Parmesan cheese.

Categories

Beef, Stews

Keywords

Stew, Barbecue Grill, Beef