MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW & PARMESAN ONION WEDGES
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

• Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
• Add flour and whisk until lump free and set aside.
• Heat oil in dutch oven over medium-high heat.
• Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
• Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
• Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

• Preheat oven to 400°.
• In a small bowl stir biscuit mix and milk together just until moistened.
• Turn onto a floured surface and knead a few times.
• Roll out to a 11-12 inch circle and transfer to a pizza pan.
• Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
• Bake 15-20 minutes or until golden.
• Serve war.
• Refrigerate leftovers.