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Meatball Stew

Budget.Gourmet's picture
  Ground beef 1 Pound
  Bread crumbs 1⁄2 Cup (8 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Minced parsley 4 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Crushed oregano 1⁄2 Teaspoon
  Crushed sweet basil 1⁄4 Teaspoon
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Green pepper 1 , cut into strips
  Red kidney beans 4 Cup (64 tbs) (Cooked Or Canned)
  Canned tomatoes 4 Cup (64 tbs)
  Tomato sauce 16 Ounce (2 Cups)
  Bay leaf 1
  Crushed basil 1⁄3 Teaspoon
  Fennel seed 1 Teaspoon
  Shredded cheese 1⁄4 Cup (4 tbs)

Combine first 10 ingredients in a bowl.
Mix lightly, but thoroughly.
Shape into 30 meatballs.
Heat vegetable oil in a large frying pan or Dutch oven; brown half the meatballs.
Remove and drain.
Pour off all but 2 tablespoons of pan drippings and saute1 green pepper strips until tender.
Stir in remaining ingredients, mixing well.
Add meatballs.
Bring mixture to the boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally.
Taste and correct seasonings.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5210 Calories from Fat 1605

% Daily Value*

Total Fat 180 g276.9%

Saturated Fat 58 g290.2%

Trans Fat 0 g

Cholesterol 564.6 mg188.2%

Sodium 4503 mg187.6%

Total Carbohydrates 639 g213%

Dietary Fiber 147.7 g590.8%

Sugars 48 g

Protein 291 g582%

Vitamin A 320.5% Vitamin C 651.4%

Calcium 174.4% Iron 445.2%

*Based on a 2000 Calorie diet

Meatball Stew Recipe