Pasta Meatball Stew

By bakers_delight85

Ingredients

• Sauce:
• 1 egg, lightly beaten
• 1/4 cup dry bread crumbs
• 1/4 cup milk
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 pound ground beef
• 1 Tbsp. vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 Tbsp. vegetable oil
• 2 Tbsp. all-purpose flour
• 1-1/2 cups beef broth
• 1 can (14-1/2 ounces ) diced tomatoes, undrained
• 2 Tbsp. tomato paste
• 1 bay leaf
• 3/4 tsp. dried thyme
• 1/2 tsp. salt
• 1-1/2 cups sliced carrots
• 1-1/2 cups chopped zucchini
• 1 cup chopped green pepper
• 1 cup chopped sweet red pepper
• 1 Tbsp. minced fresh parsley
• 2 cups cooked pasta

Details

Servings 6

Preparation

Step 1

Combine egg, crumbs, milk, mustard, salt and pepper; crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven over medium heat, cook meatballs in oil until no longer pink; drain and set aside.
In same pan, saute onion and garlic in oil until onion is tender. Blend in flour. Gradually add broth, stirring constantly, bring to a boil. Cook and stir 1-2 minutes or until thickened.
Add the tomatoes, paste, bay leaf, thyme and salt; mix well. Add meatballs and carrots; bring to a boil. Reduce the 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.