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We hope you got insight from reading it, now let’s go back to lamb meatball & root vegetable stew with drop biscuits recipe. To make lamb meatball & root vegetable stew with drop biscuits you need 32 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Lamb Meatball & Root Vegetable Stew with Drop Biscuits:

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

Instructions 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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