Simple Way to Make Favorite Lamb Meatball & Root Vegetable Stew with Drop Biscuits

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lamb meatball & root vegetable stew with drop biscuits. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Lamb Meatball & Root Vegetable Stew with Drop Biscuits is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Lamb Meatball & Root Vegetable Stew with Drop Biscuits is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. 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 make Lamb Meatball & Root Vegetable Stew with Drop Biscuits:

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

Steps 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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