This one is 'Hobo Meatball Stew,' because I swear it disappears like magic once it's served!

This hobo meatball stew is a comforting dish that takes me back to my childhood days on the farm. Born from the frugality and creativity of the Great Depression, hobo stew was a way to stretch a little meat and a few vegetables into a hearty meal. This simple yet satisfying stew is a reminder of the resilience and resourcefulness of our ancestors. It's perfect for those chilly nights when you want something warm and filling on the table without a lot of fuss. Made with love, this recipe is sure to bring the warmth of nostalgia and the flavors of the good old days right into your kitchen.

This stew pairs wonderfully with a slice of freshly baked crusty bread, perfect for soaking up the savory broth. A simple mixed green salad with a tangy vinaigrette complements the richness of the meatballs. If you're in the mood for something heartier, try serving it over a bed of fluffy mashed potatoes or alongside some buttery corn on the cob. And don't forget a simple apple pie or cobbler for dessert, to round out the meal with a touch of sweetness.

Servings: 4-6

1 pound ground beef
1/2 cup breadcrumbs
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, sliced
2 potatoes, diced
1 can (15 oz) diced tomatoes
4 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

In a large bowl, combine the ground beef, breadcrumbs, egg, salt, pepper, and garlic powder. Mix well and form into small meatballs.

Heat the vegetable oil in a large pot over medium heat. Add the meatballs and cook until they are browned on all sides. Remove the meatballs and set them aside.

In the same pot, add the chopped onion, and cook until softened, about 5 minutes.

Add the sliced carrots and diced potatoes to the pot. Stir and cook for another 5 minutes.

Stir in the diced tomatoes, beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.

Return the meatballs to the pot. Cover and simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together.

Taste and adjust seasoning with additional salt and pepper if necessary. Remove the bay leaf before serving.

For a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce. You can also swap out ground beef for ground turkey for a lighter version. Adding a handful of fresh green beans or peas towards the end of cooking can give the stew a burst of color and freshness. If you have it on hand, a splash of red wine can deepen the stew's flavor.