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Lamb Meatball & Root Vegetable Stew with Drop Biscuits
Lamb Meatball & Root Vegetable Stew with Drop Biscuits

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We hope you got insight from reading it, now let’s go back to lamb meatball & root vegetable stew with drop biscuits recipe. To cook lamb meatball & root vegetable stew with drop biscuits you only need 32 ingredients and 9 steps. Here is how you cook it.

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

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