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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This Recipe was an instant hit. Little bit of prep time but definitely worth it. Ingredients:
1 tablespoon vegetable oil |
2 onions, chopped |
2 tablespoons all-purpose flour |
1 garlic clove, minced |
1 cup beef stock |
1 (19 ounce) can tomatoes |
1 tablespoon tomato paste |
1/2 teaspoon dried thyme |
1 bay leaf |
4 carrots |
1 zucchini |
1 green pepper |
1 cup rotini noodles |
meatballs |
1 lb lean ground beef |
1/4 cup fine breadcrumbs |
1/4 cup milk |
1 egg, lightly beaten |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dry mustard |
1 tablespoon vegetable oil |
Directions:
1. Meatballs: Combine all ingredients except the oil and shape into 1 inch balls. In a dutch oven or baking dish heat oil over medium high heat. Cook meatballs in batches turning every five to ten minutes until browned. Drain on paper towel and set aside.
2. Add oil to same dutch oven; cook onions until golden stirring often. Add flour and garlic cook stirring for 30 seconds. Gradually stir in beef stock; bring to a boil. Add tomatoes, tomato paste, thyme, bay leaf and meatballs; cover reduce heat to low and simmer for thirty minutes. Slice carrots, zucchini and green pepper. Add carrots and simmer for ten minutes. Add zucchini and green pepper and simmer for another five to ten minutes until vegetables are tender-crisp.
3. Meanwhile cook Rotini noodles in a pot of boiling salted water until tender. Drain; stir into stew. remove bay leaf. Season with pepper to taste.
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