Pasta Meatball Stew

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Pasta Meatball Stew

Pasta Meatball Stew

Pasta Meatball Stew


1 egg, lightly beaten

1/4 cup dry bread crumbs

1/4 cup milk

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound ground turkey or beef

1 tablespoon canola oil


1 cup chopped onion

2 garlic cloves, minced

1 tablespoon canola oil

2 tablespoons all-purpose flour

1-1/2 cups beef broth

1 can (14-1/2 ounces) diced tomatoes, undrained

2 tablespoons tomato paste

1 bay leaf

3/4 teaspoon dried thyme

1/2 teaspoon salt

1-1/2 cups sliced carrots

1-1/2 cups chopped zucchini

1 cup chopped green pepper

1 cup chopped sweet red pepper

1 tablespoon minced fresh parsley

2 cups cooked pasta


In a large bowl, combine the egg, crumbs, milk, mustard, salt and pepper. Crumble beef over mixture. Shape into 1-in. balls. In a Dutch oven over medium heat, brown meatballs in oil; drain and set aside.

In same pan, saute onion and garlic in oil until onion is tender. Whisk in flour. Gradually add broth, stirring constantly; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in the tomatoes, paste, bay leaf, thyme and salt. Add meatballs and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes.

Add zucchini and peppers; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf.

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