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Italian Meat Ball Stew Recipe
|Lean ground beef||1 1⁄2 Pound|
|Fine bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
|Carrots||2 , peeled and cut into 1 inch slices|
|Tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Beef bouillon||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
|Frozen italian style vegetables||10 Ounce, partially thawed (1 Package)|
Calories 299 Calories from Fat 114
% Daily Value*
Total Fat 13 g19.8%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 140.8 mg
Sodium 1017.7 mg42.4%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.1 g12.4%
Sugars 6.9 g
Protein 31 g61.3%
Vitamin A 88% Vitamin C 21%
Calcium 11.8% Iron 21.5%
*Based on a 2000 Calorie diet
Form into 2-inch balls.
Drop carrots in bottom of slow-cooking pot.
Arrange meat balls over carrots.
Combine tomato paste with water, bouillon, oregano, seasoned salt, and basil.
Pour over meat.
Cover and cook on low for 4 to 6 hours.
Turn to high.
Add Italian vegetables.
Cover and cook on high for 15 to 20 minutes or until vegetables are tender.
Makes 6 servings.