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Pasta Meatball Stew

Canadian.Recipes's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Onions 2
  All purpose flour 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Beef stock 1 Cup (16 tbs)
  Canned tomatoes 19 Ounce
  Tomato paste 1 Tablespoon
  Dried thyme 1⁄2 Teaspoon
  Bay leaf 1
  Carrots 4
  Zucchini 1
  Sweet red pepper/Green pepper 1
  Rotini noodles 1 Cup (16 tbs)
  Pepper To Taste
  Lean ground beef 1 Pound
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Egg 1
  Chopped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
Directions

Meatballs: In bowl, combine beef, bread crumbs, milk, egg, parsley, salt, pepper and mustard; mix thoroughly.
Shape into 1-inch (2.5 cm) balls.
In Dutch oven or baking dish, heat oil over medium-high heat.
Cook meatballs in batches, turning, for 5 to 10 minutes or until browned.
Drain on paper towels.
Add oil to same Dutch oven; cook onions, stirring frequently, for 5 to 10 minutes or until golden.
Add flour and garlic; cook, stirring, for 30 seconds.
Gradually stir in beef stock; bring to boil.
Add tomatoes, tomato paste, thyme, bay leaf and meatballs; cover, reduce heat to low and simmer for 30 minutes.
Meanwhile, slice carrots diagonally.
Slice zucchini and green pepper.
Add carrots to stew; cover and simmer for 10 minutes.
Add zucchini and green pepper; cover and simmer for 5 minutes longer or until vegetables are tender-crisp.
Meanwhile, in pot of boiling salted water, cook rotini until tender but firm.
Drain; stir into stew.
Remove bay leaf.
Season with pepper to taste.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Beef
Servings: 
4

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