Pasta Meatball Stew

Pasta, meatballs, carrots, zucchini, green peppers, sweet red peppers, diced tomatoes and seasonings mingled to create this delicious stew.

Yield

6 to 8 servings

Meatball Ingredients

1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 tablespoon canola oil

Stew Ingredients

1 cup chopped onion
2 garlic cloves, minced
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 bay leaf
3/4 teaspoon dried thyme
1/2 teaspoon salt
1 1/2 cups sliced carrots
1 1/2 cups chopped zucchini
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 tablespoon minced fresh parsley
2 cups cooked pasta

Directions

In a large bowl, combine the egg, crumbs, milk, mustard, salt and pepper. Crumble beef over mixture. Shape into 1-inch balls. In a Dutch oven over medium heat, brown meatballs in oil; drain and set aside.

In same pan, saute onion and garlic in oil until onion is tender. Whisk in flour. Gradually add broth, stirring constantly; bring to a boil. Cook and stir 1 to 2 minutes or until thickened. Stir in the tomatoes, paste, bay leaf, thyme and salt. Add meatballs and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes.

Add zucchini and peppers; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf.

Estimated Time

Preparation Time: 35 minutes
Cook Time: 45 minutes

Nutritional Information

1 serving (1 1/2 cups) equals 274 calories, 12 g fat (4 g saturated fat), 65 mg cholesterol, 596 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.

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