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    You are in: Home / Recipes / Meatball Pasta Stew Recipe
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    Meatball Pasta Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    spinthom's Note:

    This Recipe was an instant hit. Little bit of prep time but definitely worth it.

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    Units: US | Metric


    1. 1
      Meatballs: Combine all ingredients except the oil and shape into 1 inch balls. In a dutch oven or baking dish heat oil over medium high heat. Cook meatballs in batches turning every five to ten minutes until browned. Drain on paper towel and set aside.
    2. 2
      Add oil to same dutch oven; cook onions until golden stirring often. Add flour and garlic cook stirring for 30 seconds. Gradually stir in beef stock; bring to a boil. Add tomatoes, tomato paste, thyme, bay leaf and meatballs; cover reduce heat to low and simmer for thirty minutes. Slice carrots, zucchini and green pepper. Add carrots and simmer for ten minutes. Add zucchini and green pepper and simmer for another five to ten minutes until vegetables are tender-crisp.
    3. 3
      Meanwhile cook Rotini noodles in a pot of boiling salted water until tender. Drain; stir into stew. remove bay leaf. Season with pepper to taste.

    Ratings & Reviews:


    Nutritional Facts for Meatball Pasta Stew

    Serving Size: 1 (577 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 502.7
    Calories from Fat 193
    Total Fat 21.5 g
    Saturated Fat 6.5 g
    Cholesterol 122.3 mg
    Sodium 753.1 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 6.7 g
    Sugars 12.2 g
    Protein 33.0 g

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