Pasta Meatball Stew Recipe
Pasta Meatball Stew Recipe photo by Taste of Home

Pasta Meatball Stew Recipe

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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
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 turkey or beef
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  • 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pasta Meatball Stew in Country Woman September/October 1995, p29

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pasta Meatball Stew

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 25, 2014

"Delish"

MY REVIEW
Reviewed Apr. 9, 2014

"Making this right now!! This is the 5th time I have made this!! One of my favorites! ! Taking this to my sons school for the 3rd grade team to have for Lunch tomorrow! I doubled the recipe!!! Thanks!!!"

MY REVIEW
Reviewed Jan. 7, 2013

"I use frozen turkey meatballs to streamline the recipe and actually prepare it it my slow cooker. I prepare the sauce as directed with the exception of the salt and pour it over the meatballs in my slow cooker. When heated through, I serve it over cooked noodles or add the cooked noodles to the stew."

MY REVIEW
Reviewed Jan. 7, 2013

"I use frozen turkey meatballs to streamline the recipe and actually prepare it it my slow cooker. I prepare the sauce as directed with the exception of the salt and pour it over the meatballs in my slow cooker. When heated through, I serve it over cooked noodles or add the cooked noodles to the stew."

MY REVIEW
Reviewed Feb. 13, 2011

"Definitely will be adding this to my regular family recipes. My kids all ate this (unusual!). It was pretty easy and really yummy. My only suggestion would be to add some spice and kick to the meatballs. Maybe 1/4 t. cayenne pepper or more. I'll try that next time. Thanks for the recipe!"

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