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Hearty Meatball Stew (Giada De Laurentiis) Recipe

Hearty Meatball Stew (Giada De Laurentiis) Recipe

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Hearty Meatball Stew (Giada De Laurentiis)

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Ingredients:

Serving

1 slice white sandwich bread , torn into small pieces
8 oz 20- percent-fat ground beef (about 8 ounces)
2 sweet mild italian sausages, casings removed
1 egg
1 tbsp chopped fresh flat-leaf parsley
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp all-purpose flour
4 tbsp extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 lb large white mushrooms, quartered
1 8 to 10-oz russet potato, peeled , halved lengthwise and sliced into 1/3-inch slices
4 oz green beans, trimmed, cut into 1-inch-long pieces
1 15- oz can diced tomatoes, drained
1/4 tsp dried crushed red pepper flakes
1 1/2 cups chicken broth

Directions:

For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	596.17 Kcal (2496 kJ)
Calories from fat	326.63 Kcal
		% Daily Value*
Total Fat	36.29g	56%
Cholesterol	83.86mg	28%
Sodium	1171.22mg	49%
Potassium	1182.24mg	25%
Total Carbs	28.38g	9%
Sugars	7.71g	31%
Dietary Fiber	4.82g	19%
Protein	15.24g	30%
Vitamin C	64.7mg	108%
Vitamin A	0.7mg	25%
Iron	15mg	84%
Calcium	66.2mg	7%

Amount Per 100 g
Calories	108.73 Kcal (455 kJ)
Calories from fat	59.57 Kcal
		% Daily Value*
Total Fat	6.62g	56%
Cholesterol	15.29mg	28%
Sodium	213.61mg	49%
Potassium	215.62mg	25%
Total Carbs	5.18g	9%
Sugars	1.41g	31%
Dietary Fiber	0.88g	19%
Protein	2.78g	30%
Vitamin C	11.8mg	108%
Vitamin A	0.1mg	25%
Iron	2.7mg	84%
Calcium	12.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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