Grandmom Dora's Meatball Stew

It's the dead of winter, cabin fever is kicking in, and everyone seems to be singing 'Baby, It's Cold Outside.' For those of you living up here in the northeast, you know exactly what I'm talking about. It's been a BRUTAL winter so far, and we're only a few weeks in! What better time of year to enjoy a nice, warm, hearty meal?

One dish that we always turn to is Meatball Stew. This recipe comes from my wife's grandmother, Dora D'Ottaviano. This dish is one of her many specialties, and one that my wife would forever brag about. We've been making this dish on our own for quite a few years now. It makes for a nice Sunday meal, can be cooked in either a stove-top pot or a slow cooker* and goes great with a nice glass of wine or beer and a loaf of crusty Italian bread.

MEATBALL STEW

6 medium potatoes, peeled and cut into cubes
1 16-oz package frozen peas and carrots
1 29-oz can tomato sauce
1 can (29 oz.) of water (use the tomato sauce can to measure)
1 beef boullion cube
Salt and pepper to taste
(optional spices - chili powder, crushed red pepper)
1-lb cooked meatballs, rolled small

In a large pot, heat up 1 tablespoon olive oil, add cooked meatballs. Remove pot from heat. Add tomato sauce, boullion cube plus one can of water. Sauce and water should cover the meatballs by about 2 inches. Return to heat, bring sauce to a boil. Add peas and carrots and potatoes, stir. Bring to a boil again. Add salt and pepper and optional spices to taste. Cover slightly and simmer slowly for about 1-1/2 hours, or until potatoes are soft.

*Note - allow a good 6+ hours if using a slow cooker, as the potatoes take a while to get soft when slow-cooked.