Pasta Meatball Stew Recipe
Summary
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onions | 2 | |
| All purpose flour | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm) | |
| Beef stock | 1 Cup (16 tbs) | |
| Canned tomatoes | 19 Ounce | |
| Tomato paste | 1 Tablespoon | |
| Dried thyme | 1⁄2 Teaspoon | |
| Bay leaf | 1 | |
| Carrots | 4 | |
| Zucchini | 1 | |
| Sweet red pepper/Green pepper | 1 | |
| Rotini noodles | 1 Cup (16 tbs) | |
| Pepper | To Taste | |
| Lean ground beef | 1 Pound | |
| Dry bread crumbs | 1⁄4 Cup (4 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Chopped parsley | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Vegetable oil | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 645 Calories from Fat 188
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 119.3 mg39.8%
Sodium 736.1 mg30.7%
Total Carbohydrates 80 g26.6%
Dietary Fiber 12.9 g51.7%
Sugars 14.1 g
Protein 41 g81.6%
Vitamin A 254.2% Vitamin C 127.7%
Calcium 14.9% Iron 42.2%
*Based on a 2000 Calorie diet
Directions
Shape into 1-inch (2.5 cm) balls.
In Dutch oven or baking dish, heat oil over medium-high heat.
Cook meatballs in batches, turning, for 5 to 10 minutes or until browned.
Drain on paper towels.
Add oil to same Dutch oven; cook onions, stirring frequently, for 5 to 10 minutes or until golden.
Add flour and garlic; cook, stirring, for 30 seconds.
Gradually stir in beef stock; bring to boil.
Add tomatoes, tomato paste, thyme, bay leaf and meatballs; cover, reduce heat to low and simmer for 30 minutes.
Meanwhile, slice carrots diagonally.
Slice zucchini and green pepper.
Add carrots to stew; cover and simmer for 10 minutes.
Add zucchini and green pepper; cover and simmer for 5 minutes longer or until vegetables are tender-crisp.
Meanwhile, in pot of boiling salted water, cook rotini until tender but firm.
Drain; stir into stew.
Remove bay leaf.
Season with pepper to taste.
Chef
