member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Pasta-meatball Stew


    Source of Recipe


    Canadian Living's "Country Cooking"

    Recipe Link: http://bakespace.com

    List of Ingredients




    1 tablespoon vegetable oil
    2 medium onions, chopped
    2 tablespoons all purpose flour
    4 cloves garlic, minced
    1 cup low sodium beef broth
    2 14.5 ounces cans diced tomatoes
    1 tablespoon tomato paste
    1/2 teaspoon dried thyme
    1 bay leaf
    4 carrots
    2 zucchini
    1 green bell pepper
    1 cup rotini noodles

    Meatballs:
    1 pound ground beef
    1/4 cup bread crumbs
    1/4 cup low fat milk
    1 egg, lightly beaten
    2 tablespoons fresh parsley, chopped
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon dijonb mustard
    1 tablespoon vegetable oil

    Recipe




    For meatballs:
    In a medium bowl combine ground beef, bread crumbs, milk, parsley, egg, salt, pepper and mustard; mix thoroughly. Shape into one inch balls.

    In a large skillet heat the oil over medium high heat. Fry meatballs in batches, turning until golden brown. Drain on paper towel.

    In a seperate skillet sauté onions until golden. Add flour and garlic; cook stirring for 30 seconds. Gradually stir in beef broth; bring to a boil. Add tomatoes, tomato paste, thyme, bay leaf and meatballs; cover and reduce heat to low. 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 an additional 5 minutes longer or until vegetables are tender crisp.

    In a pot of boiling water cook rotini noodles until al dente (tender but firm). Drain; stir into stew.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â