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Chopped onion
Bring a small amount of water to a simmer and add the bouillon, should be a medium brown color. Add chopped onion and cook until soft and brown.
Add once or twice around the pot with ketchup (very good for using up a partial bottle) or a small can of tomato sauce. Add water until you have a level that will keep the meat covered. Add wine and any other seasonings that you want, but no salt because of salty bouillon.
With liquid at a good simmer, add meatballs, then chicken pieces (which are my addition, not in Mom's original recipe). Put in lots of sliced potatoes (you can use canned if you're in a hurry), and mushrooms if using. Simmer until meat and potatoes are cooked through, check seasonings, and make sure there is enough liquid. The potatoes will melt and thicken the sauce.
Add the frozen peas shortly before serving, just enough to defrost and heat through.
If you want to freeze this, do everything up to adding the potatoes, mushrooms and peas. Then all you have to do is bring it up to a simmer and add the vegetables. This works especially well when I make a big batch and freeze in meal-size portions. Just defrost in refrigerator, put in crockpot with veggies and have a great meal when I get home from work or for Shabbat afternoon.
Poster's Notes:
Have you tried the Empire ground turkey meatballs, comes frozen in a bag? I haven't but my mother said they were great and she loved being able to cook just a few at a time. I've also tried the ground bison, and it tastes much "beefier" than regular ground meat. But very very expensive, especially if you have to mail order it.
Posted by Laurel Wolfson
Nutritional Info Per Serving: N/A
Pareve beef bouillon powder or cubes
Water
Ketchup or tomato sauce
Wine (optional)
Ground meat, turkey, or chicken
Chicken pieces (not boneless skinless breasts)
Potatoes
Mushrooms (optional)
Frozen peas
I have used my mother's fricassee recipe (meatballs and chicken pieces) with great success substituting ground turkey in the meatballs. Her trick (which she shared only very recently) is to add some grated potato, which may make the poultry "meatballs" too soft. This has lots of sauce, and is simmered slowly (suitable for a crockpot) for a long time. There are no exact quantities, just a list of ingredients.