Hearty Mini Meatball and Vegetable Stew

30m
Prep Time

40-45m
Cook Time

1h 10m
Ready In

"I don't know whether to call this a stew, or a soup. It is very hearty, but very tasty. My family really loved it. There is a bit of work involved; so, I don't suggest this for a weeknight meal. But, perfect for a 'chilly' weekend meal. The mini meatballs are great in this, as is the mini pasta."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (376.4 g)
Calories 291.4
Total Fat - 7.6 g
Saturated Fat - 2.7 g
Cholesterol - 85 mg
Sodium - 913.3 mg
Total Carbohydrate - 21.3 g
Dietary Fiber - 4.9 g
Sugars - 4 g
Protein - 34.2 g
Calcium - 111.1 mg
Iron - 5.1 mg
Vitamin C - 17 mg
Thiamin - 0.5 mg

Step 1

Meatballs ... Grate the garlic and onion over a large bowl to get all the juices; then, add the egg, milk, bread crumbs, mustard, and worcestershire sauce and mix well. Let it rest a few minutes so the bread crumbs can soak up all the liquid. Then add the meat and mix by hand to combine. Do NOT over mix, it can cause tough meatballs. Let the mix rest in the refrigerator covered for 30 minutes up to an hour.

Step 2

Once the meat has rested, use a melon baller to make the mini meatballs. You want them a bit larger than a marble. I also roll them in my hand a bit to get a nice round ball. Then, add all the meatballs to a sheet pan and freeze 15-20 minutes to firm up.

Step 3

Saute ... Add about 2 teaspoons of olive oil to a non-stick pan and bring to medium high heat. Saute the meatballs for approximately 5 minutes, rolling them around in the pan to brown on all sides. They don't have to be completely cooked through, as they will continue to cook in the sauce.

Step 4

Pasta ... Cook the pasta according to package directions in plenty of salted water. I always under cook it by a minute or two. When it is done, drain and rinse in cold water and set to the side to cool.

Step 5

Sauce Base ... Add the oil to a a large stock pot and bring to medium heat. Add the onion, garlic, carrot, celery, green and red bell peppers, and red pepper flakes; cook 4-5 minutes until slightly tender.

Step 6

Then, add the flour, mix, and cook 1-2 minutes; then, the tomato paste, and cook another 1-2 minuted. Followed by the the red wine, broth, tomatoes, bay leaf, thyme, salt, pepper, and mix well. Bring to a boil and then reduce to medium low heat. Cook covered 10-15 minutes until the vegetables are slightly tender.

Step 7

Vegetables ... Add the zucchini, summer squash, mushrooms, and stir well. Then add the meatballs and gently stir to combine. Cover and cook another 10-15 minutes.