Mini-Meatball Stew

February 03, 2014

This is made with ingredients you always have on hand. This is a great way to make a stew with ground beef because who always has chunky roast meat on hand? Serving size = 1-1/2 cups

Meatballs:
1 slice white sandwich bread, torn into small pieces
1 pound ground beef
1 egg
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Stew:
2 tablespoons extra-virgin olive oil
1 small onion, diced (about 1 cup)
1 large red bell pepper, cored, seeded and diced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 8 to 10-ounce russet potato, peeled, halved lengthwise and halved lengthwise again, sliced into 1/3-inch slices
1 can green beans, drained
2 large carrots, peeled and sliced in rounds
Two 15-ounce cans diced tomatoes, drained
1 cup tomato juice (I saved what I drained from the diced tomatoes)
1/4 teaspoon dried crushed red pepper flakes
1 1/2 cups chicken broth
1 tablespoon flour
1 tablespoon butter
1/4 cup parmesan cheese, grated + a little for garnish

Meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash bread very finely. Add the beef, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a fork. Form the...
See the full directions on my site

Nutritions

Calories
324

Sodium
872mg
36% DV

Fat
19g
30% DV

Protein
20g
41% DV

Carbs
10g
3% DV

Fiber
4g
16% DV