One Pot Italian Meatballs Singapore Stew

Serves 4


1 lb ground Italian sausage
½ medium yellow onion, sliced
2 large carrots
10-12 Brussel sprouts ends removed and halved
5 small new potatoes cut in chunks
1 ½ C beef stock
2 t flour
2 T butter
1 t Penzys Singapore seasoning
½ t dried oregano
1/3 C Italian flavored bread crumbs
1 egg
3 T heavy cream
2 T oil
Salt and pepper to taste*


  • In a large glass bowl combine the sausage, egg, cream, dried oregano and about 1 t salt and ¼ t black pepper, and combine. Add the breadcrumbs and combine. Mixture should stick together nicely but not be too dry. Form into small meatballs, set aside. In a large saucepan, heat the 2 T oil. Add the meatballs and cook by browning on both sides for about 3-4 minutes but NOT cooking them all the way through. Remove, cover meatballs.
  • In the same saucepan, add the onions, carrots, brussel sprouts, potatoes, and Penzy’s seasoning, along with a little salt. Stirfry on medium high until the carrots begin to soften. Then add the stock, and stir until bubbling, reducing slightly. Mix the flour with a little water, whisking to smooth the flour into the water. Remove pan from heat and stir in the flour mixture, using a large spoon to move the roux through the stock until it thickens. It shouldn’t be too thick at this point and it will tighten as it finishes cooking. Now add the meatballs back in, and let it bubble for about another 4 minutes until meat is cooked through.
  • Serve in bowls with your choice of bread.


*If you buy a pre-made beef stock, the saltiness may vary. Taste often throughout the process for proper seasoning.

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