Meat Ball Stew

I came across this recipe a number of years ago.  I've prepared and served it hundreds of times.  It's an economical comfort food and tastes even better on day two!  Don't all soups and stews taste better on the second day? 

2 tablespoons canola oil or more as needed
1/2  to 1 cup of milk
2 lbs lean ground beef
1 cup Italian bread crumbs
1 medium onion chopped
1 egg
2 teaspoons dried basil or Italian seasoning
4 medium potatoes, washed dried and cut into bite sized pieces
2 medium carrots cut into bite size pieces
1 box frozen green beans
2 bouillon cubes
2 cups or more of water
2 tablespoons flour
salt and pepper to taste

In a large bowl, combine ground beef, milk, bread crumbs, onion, egg and seasoning.  Thoroughly mix but do not over mix.  Form into Meat Balls,  I like to use a small ice cream scooper  to make my meat balls.  Roll each meat ball in your hand to make rounded.  Into the bottom of a large dutch oven, drizzle the canola oil and heat until "hot".  Drop Meat balls into a single layer and brown on all sides.  Once the meatballs are browned, return to the large bowl and sit aside.  In the meatball drippings, drop the potatoes, carrots and onion.  Brown thoroughly. Add the meatballs, bouillon cubes, seasoning, green beans and (water mixed with flour) all into the dutch oven.  Simmer approximately 30 minutes to 45 minutes.  Enjoy.  Serve with a loaf of crusty bread or braided bread on the side!

Serves 6 or more with plenty left over for lunches the next day1