Recipe by wife2abadge
I think this came from Cooking Light originally. It is very rich tasting and filling. I usually make about 40 tiny meatballs instead of 18 big ones. Each cup has 168 calories, 12.6 g protein, 4.3 g fat, 21.3 g carbohydrate, 21 mg cholesterol, 445 mg sodium
Top Review by sherrysarria
I just made this stew and it was pretty tasty. I really enjoyed the flavor of the stew base itself. I used ground turkey breast instead of sirloin for the meatballs and found that the amount of parsley called for completely overpowered them. I will be making this again but I will definately use less parsley. All together this is an excellent recipe.
- 1⁄2 English muffin, cut into 1/2 inch pieces
- 3 tablespoons skim milk
- 1⁄2 lb ground sirloin
- 1⁄4 cup parmesan cheese
- 1⁄4 cup fresh parsley, chopped
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon salt
- 1 egg white
- 2 cups chopped onions
- 2 garlic cloves, minced
- 3 cups cooked large elbow macaroni
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 (28 ounce) can Italian-style tomatoes, undrained and chopped
- 1 (13 3/4 ounce) can low sodium chicken broth
- 2⁄3 cup dry red wine
- 2 teaspoons white sugar
- 1⁄2 teaspoon salt
Directions See How It's Made
- Combine muffin and milk in large bowl; stir well, and let stand 5 minutes or until liquid is absorbed.
- Add beef, parmesan, parsley, pepper, salt, and egg white and stir well.
- Shape mixture into 18 1-inch meatballs; cover and set aside.
- Coat a dutch oven with cooking spray; heat over medium til hot.
- Add onion and garlic; saute 10 minutes until tender (I usually add a bit of chicken broth too so it doesn't dry out).
- Add basil, oregano, bay leaf, and cook 1 minute.
- Stir in tomatoes, chicken broth, wine, sugar, and salt; bring to a boil.
- Add meatballs; reduce heat and simmer, uncovered, 15 minutes or until meat is done.
- Discard bay leaf.
- To serve, stir in macaroni.