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Pasta Meatball Stew

1 pound ground turkey breast
1 egg
1/4 cup dry bread crumbs
1/4 cup skim milk
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1 cup onion -- chopped
2 cloves garlic -- minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
2 tablespoons no-salt-added tomato paste
14 1/2 ounces no-salt-added tomatoes -- diced and undrained
1 bay leaf
3/4 teaspoon dried thyme
1 1/2 cups carrots -- sliced
1 1/2 cups zucchini -- sliced
1 cup green pepper -- chopped
1 cup sweet red pepper -- chopped
1 tablespoon fresh parsley -- minced
2 cups pasta -- cooked

Combine the first six ingredients; mix well. Shape into 1-inch balls. In a Dutch oven coated with nonstick cooking spray, brown meatballs over medium heat; drain and set aside. In the same pan, cook onion and garlic until onion is tender. Stir in flour. Gradually add broth, stirring constantly; bring to a boil. Cook ans stir 1 - 2 minutes or until thickened. Add tomato paste, tomatoes, bay leaf, and thyme; mix well. 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.

YIELD: 8 servings

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