Pasta Meatball Stew Recipe

5 5 8
Pasta Meatball Stew Recipe
Pasta Meatball Stew Recipe photo by Taste of Home
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Pasta Meatball Stew Recipe

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5 5 8
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Cook: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Cook: 45 min.

Ingredients

  • 1 pound ground beef
  • 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 tablespoon vegetable oil
  • SAUCE:
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable 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

Combine beef, egg, crumbs, milk, mustard, salt and pepper; mix well. 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. Blend in flour. Gradually add broth, stirring constantly; bring to a boil. Cook and stir 1-2 minutes or until thickened. Add tomatoes, paste, bay leaf, thyme and salt; mix well. 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.
Originally published as Pasta Meatball Stew in Country Woman September/October 1995, p29

Nutritional Facts

1-1/2 cups: 274 calories, 12g fat (4g saturated fat), 65mg cholesterol, 596mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 17g protein.

  • 1 pound ground beef
  • 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 tablespoon vegetable oil
  • SAUCE:
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable 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
  1. Combine beef, egg, crumbs, milk, mustard, salt and pepper; mix well. 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. Blend in flour. Gradually add broth, stirring constantly; bring to a boil. Cook and stir 1-2 minutes or until thickened. Add tomatoes, paste, bay leaf, thyme and salt; mix well. 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.
Originally published as Pasta Meatball Stew in Country Woman September/October 1995, p29

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Reviews forPasta Meatball Stew

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MY REVIEW
mkaskela User ID: 6061564 25627
Reviewed Nov. 25, 2014

"Delish"

MY REVIEW
Tisa73 User ID: 7756418 15057
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
tramar User ID: 1227142 24309
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
tramar User ID: 1227142 22710
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
juliecooks4u User ID: 1585693 11061
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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