Anybody got a good meatball stew recipe?

Look up Swedish meat balls recipes for ease and convenience of production. Use egg noodles for the pasta portion of the dish.

Meatball ingredients

1 pound ground beef
1 small onion minced fine
1/4 cup unseasoned bread crumbs
1 egg
1/2 teaspoon black pepper
1 teaspoon salt
dash Worcestershire sauce
1/4 teaspoon garlic powder

Vegetables

1/2 cup diced carrots, 1/2 cup green peas, 1 cup diced potatoes, 1 bay leaf, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 Tablespoon butter, minimum water to cook vegetables
1/2 cup julienned onion, 1/2 cup celery small chop

Liquid for gravy

1/2 cup milk, 1 cup beef broth

Mix meatball ingredients in a bowl and form meatballs – should make 15-20 depending on size.

In a separate boiler, cook vegetables (carrots, potatoes, peas) in minimum water with a little salt, a little sugar a bay leaf and a pat of butter until done to the stage you like. I do not fully cook mine because they will cook more later when added to the stew. Remove from heat.

In a sauté pan, with a tablespoon of vegetable oil, brown off meatballs until medium done (still pink in center and rendering liquid). Remove from pan and add 3 Tablespoons of flour and cook to a medium/dark brown roux stage. You may need a little more oil to do this, but don’t add it if it is not needed.

When flour is a good (dark roux) brown, add the onions and celery and continue cooking until the onions are caramelized, then add 1/2 cup milk and cup of beef broth.

Return meatballs and vegetables, with broth to the pan and reduce the liquid until a slightly thick gravy forms, then cover and simmer for 10 minutes. Remove bay leaf before serving.

Serve with butter toasted French bread