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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.