Easy Way to Prepare Ultimate Lamb Meatball & Root Vegetable Stew with Drop Biscuits

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Lamb Meatball & Root Vegetable Stew with Drop Biscuits. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Lamb Meatball & Root Vegetable Stew with Drop Biscuits Recipe.

You can cook Lamb Meatball & Root Vegetable Stew with Drop Biscuits using 32 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Lamb Meatball & Root Vegetable Stew with Drop Biscuits

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

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

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..