- 1 pound lean ground beef
- 4 tablespoons all-purpose flour, divided
- 1 teaspoon salt
- Dash pepper
- 1 egg
- 1/4 cup milk
- 1/4 cup chopped onion
- 1 tablespoon butter or margarine
- 1 clove garlic, minced
- 1 (14.5 ounce) can beef broth
- 2/3 cup water
- 1/2 teaspoon dried thyme
- 6 medium potatoes, peeled and quartered
- 6 medium carrots, halved lengthwise and crosswise
- 6 green onions, chopped
- 1 (10 ounce) package frozen peas, defrosted
- In a medium bowl, combine beef, 2 tablespoons flour, salt, pepper, egg, milk and onion. Form into 1-in. balls. Melt butter in a large skillet or Dutch oven. Saute garlic for 1 minute. Brown meatballs on all sides. Push the meatballs to the side. Blend remaining flour into the drippings. Add the broth, water and thyme. Cook, stirring constantly, until thickened. Add potatoes, carrots and onions and stir with meatballs and sauce. Cover and simmer until vegetables are tender, about 30-35 minutes. Add peas and continue to cook 10 minutes. Adjust seasonings, if desired.