- Recipes Home
- Interest Groups
Meatball Stew Recipe
|Ground beef||1 Pound|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced parsley||4 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Crushed oregano||1⁄2 Teaspoon|
|Crushed sweet basil||1⁄4 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Green pepper||1 , cut into strips|
|Red kidney beans||4 Cup (64 tbs) (Cooked Or Canned)|
|Canned tomatoes||4 Cup (64 tbs)|
|Tomato sauce||16 Ounce (2 Cups)|
|Crushed basil||1⁄3 Teaspoon|
|Fennel seed||1 Teaspoon|
|Shredded cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5210 Calories from Fat 1605
% Daily Value*
Total Fat 180 g276.9%
Saturated Fat 58 g290.2%
Trans Fat 0 g
Cholesterol 564.6 mg
Sodium 4503 mg187.6%
Total Carbohydrates 639 g213%
Dietary Fiber 147.7 g590.8%
Sugars 48 g
Protein 291 g582%
Vitamin A 320.5% Vitamin C 651.4%
Calcium 174.4% Iron 445.2%
*Based on a 2000 Calorie diet
Mix lightly, but thoroughly.
Shape into 30 meatballs.
Heat vegetable oil in a large frying pan or Dutch oven; brown half the meatballs.
Remove and drain.
Pour off all but 2 tablespoons of pan drippings and saute1 green pepper strips until tender.
Stir in remaining ingredients, mixing well.
Bring mixture to the boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally.
Taste and correct seasonings.