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We hope you got benefit from reading it, now let’s go back to lamb meatball & root vegetable stew with drop biscuits recipe. You can have lamb meatball & root vegetable stew with drop biscuits using 32 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Lamb Meatball & Root Vegetable Stew with Drop Biscuits:
- Provide of ~For the meatballs.
- You need 1 lb of ground lamb.
- Provide 1 cup of Panko bread crumbs.
- Get 1/2 cup of milk.
- Prepare 1 of large egg.
- Provide 2 tsp of dried marjoram.
- Prepare 1 1/2 tsp of salt.
- You need 1 tsp of dried oregano.
- Use 1 tsp of garlic powder.
- Take 1 tsp of onion powder.
- Provide of ~For the stew base.
- Use 3 of large carrots.
- Get 2 of large parsnips.
- Prepare 2 of large turnips.
- Provide 1 of medium onion.
- Prepare 4 tbs of unsalted butter.
- Use 3 tbs of flour.
- Take 4 cups of beef broth.
- Provide 1 (28 oz) of can crushed tomatoes.
- Take 1 tbs of balsamic vinegar.
- Take 2 tsp of sugar.
- You need 2 tsp of worcestershire sauce.
- You need to taste of Additional salt & pepper.
- Get Pinch of red pepper flakes (optional).
- Provide of ~For the biscuits.
- Use 2 1/4 cups of flour.
- Provide 1 tbs of sugar.
- Get 1 tsp of baking powder.
- Get 1/2 tsp of baking soda.
- Use 1/2 tsp of salt.
- Provide 1 cup of milk.
- Provide 3/4 cup of mayonnaise.
Steps 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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