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Pasta Meatball Stew

Meet the Cook: Growing up on the farm, I participated in 4-H cooking club activities. Nowadays, I like to visit Mom, Dad and their varied animals...including a llama. -Pat Jelinek, Kitchener, Ontario
  • Total Time
    Prep: 35 min. Cook: 45 min.
  • Makes
    6-8 servings

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
  • SAUCE:
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups beef broth
  • 1 can (14-1/2 ounces) 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-in. 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 1-2 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 10-15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf.
Nutrition Facts
1-1/2 cups: 274 calories, 12g fat (4g saturated fat), 65mg cholesterol, 596mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 17g protein.

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