Meatball Pasta Stew
- Ready In:
- 2hrs
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 2 onions, chopped
- 29.58 ml all-purpose flour
- 1 garlic clove, minced
- 236.59 ml beef stock
- 538.64 g can tomatoes
- 14.79 ml tomato paste
- 2.46 ml dried thyme
- 1 bay leaf
- 4 carrots
- 1 zucchini
- 1 green pepper
- 236.59 ml rotini noodles
- meatballs
- 453.59 g lean ground beef
- 59.14 ml fine breadcrumbs
- 59.14 ml milk
- 1 egg, lightly beaten
- 14.79 ml chopped fresh parsley
- 2.46 ml salt
- 2.46 ml pepper
- 2.46 ml dry mustard
- 14.79 ml vegetable oil
directions
- 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.
- 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.
- 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.
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