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Hearty Mini Meatball and Vegetable Stew

Here's how you make Hearty Mini Meatball and Vegetable Stew
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  • Servings: 8
  • Prep: 30m
  • Cook: 40-45m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Meatballs:
  • 1 pound ground meat (use a mix of beef, veal, pork, or turkey)
  • 1 small garlic clove, grated
  • 2 tablespoons onion,grated
  • 1 large or extra large egg, beaten
  • 1/4 Italian bread crumbs
  • 1/4 milk
  • 1/2 teaspoon dry mustard
  • 1 teaspoon worcestershire sauce
  • Salt and pepper
  • Olive oil to saute
  • Sauce:
  • 2 cups cooked dittalini pasta (small plain pasta)
  • 1 cup onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups carrots, diced
  • 1 celery rib, diced (make sure to include the leaves)
  • 1 cup green pepper, diced
  • 1 cup red pepper, diced
  • 3/4 cup zucchini, diced
  • 3/4 cup summer squash, diced
  • 1 cup sliced mushrooms
  • 1 can diced tomatoes (not drained)
  • 2 tablespoons tomato paste
  • 2 1/4 cups beef broth
  • 1/4 cup red wine
  • 2 tablespoons flour (all purpose)
  • 2 tablespoons fresh parsley, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Red pepper flakes
  • 1/2 salt
  • 1/4 teaspoon pepper
  • Garnish: parmesan cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 8: Finish ... Add the cooked pasta, parsley, and season once again with salt and pepper.

  • Step 9: Serve and garnish with parmesan cheese and ENJOY!

We hope you enjoy this recipe!

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