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Pasta Meatball Stew

Name: Pasta Meatball Stew
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6-8 servings.
Cuisine: Europe, Italian
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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. Cook: 45 min.

Makes

6-8 servings

Updated: Sep. 22, 2022

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

Pasta Meatball Stew Recipe photo by Taste of Home

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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.

Pasta Meatball Stew

Ingredients

Directions

Nutrition Facts

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