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Pasta Meatball Stew

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
6-8 ServingsPrep: 35 min. Cook: 45 min.

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
© Taste of Home 2013

2 of 2

Pasta Meatball Stew (continued)

Ingredients (continued)

  • 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. Yield: 6-8 servings.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013