Italian Meatball Stew and the Weekly Menu

This rich, warm and comforting stew is perfect as the summer melts into fall and the days grow shorter and chillier.  Beef and Italian sausage meatballs in a tomato sauce with potatoes and green beans makes a complete one pot dinner.

I served this stew up for dinner last Sunday to Nicole and Pierre after they were done working the New Baltimore Art Fair selling their amazing Petoskey and Pine products.  Saturday was gorgeous out but, unfortunately, Sunday was pouring buckets of rain so they were more than ready for this comforting home cooked meal when they arrived.  I think you are going to love this recipe that I'm sharing today, they certainly did.

We also enjoyed a couple of Italian wines that I will be sharing with you tomorrow so make sure you stop by to see that post and drop in on our twitter chat at 11 AM following #ItalianFWT to learn about wines made in the appassimento method.

The Teen is now in full swing at school.  She professes to be miserable about it but every once in a while her excitement about the new school year sneaks through her facade.

Tonight we are going to celebrate the end of her first week by going out to dinner.  Tomorrow we are meeting Lili, who is back down state for college, so that Frank and Marissa can see her new apartment.  We are going to visit Eastern Market and have breakfast together.  Tomorrow evening we have a surprise birthday party to attend.

The rest of the week is pretty quiet, just the normal activities that constitute our lives.  Here is what we will be eating followed by the recipe for the stew.

Saturday
Surprise Birthday Party

Sunday
Chicken Shwarma
Middle Eastern Spiced Potatoes
Grilled Carrots

Meatless Monday
Koshary (Egyptian Vegan Dish)

Tuesday
Aztec Chicken

Wednesday
Amish Breakfast Casserole

Thursday
Minestra

Friday
Poached Seafood Salad

#stew, #meatballs, #beef, #pork, #tomatoes, #Italian, #easy, #onepotmeals,

Entrees, Beef, Pork, Stew, One Pot Dinners

Italian

Yield: 6 servings

Author: Wendy Klik

Italian Meatball Stew

prep time: 20 Mcook time: 40 Mtotal time: 60 M

This rich, warm and comforting stew is perfect as the summer melts into fall and the days grow shorter and chillier. Beef and Italian sausage meatballs in a tomato sauce with potatoes and green beans makes a complete one pot dinner.

ingredients:

Meatballs

• Bread crumbs from 2 slices whole wheat bread
• 1/2 c. light cream
• 1 lb. ground beef
• 1/2 lb. ground Italian sausage
• 1/2 c. grated parmesan cheese
• 1/4 t. crushed red pepper flakes
• 3 cloves garlic, minced
• 1 egg
• 1/3 c. chopped fresh parsley
• salt and pepper, to taste

Stew

• 1 T. olive oil
• 4 cloves garlic, minced
• 1 lg. onion, chopped
• 1 bay leaf
• salt and pepper, to taste
• 3 T. tomato paste
• 2 c. beef stock
• 1 (28 oz) can crushed San Marzano tomatoes
• 2 (14 oz) cans diced tomatoes
• 1 T. basil paste
• 2 t. Italian Herb Seasoning
• 3 Russet potatoes, peeled and cut into chunks
• 1 lb. fresh green beans, trimmed and snapped in half
• Parmesan Cheese for serving

instructions:

How to cook Italian Meatball Stew

Meatballs

1. Place the breadcrumbs in a large bowl.  Cover with light cream and allow to soften.  Add the ground beef, ground sausage, cheese, crushed red pepper, egg, parsley, salt and pepper.  Using clean hands, mix until well combined.  
2. Form into 2" meatballs and place onto a baking sheet covered with parchment or a silicone mat.  Bake in a preheated 450* oven for 10-12 minutes.  They will not be completely cooked but should be nicely browned.

Stew

1. Place the olive oil in a Dutch oven over med high heat.  Add the onion, garlic and bay leaf.  Season with salt and pepper and cook stirring occasionally until fragrant and translucent.
2. Add the tomato paste and stir until coated and fragrant.  Add the beef stock, crushed tomatoes and diced tomatoes.  Bring to a boil, stir in the basil, Italian herbs, potatoes and meatballs.  Return to a boil, reduce heat and cook, partially covered for about 10 minutes.  Stir in the green beans and cook for another 7-10 minutes.
3. Serve in shallow bowls with plenty of good, crusty bread for dipping.

NOTES:

Adapted from a recipe found at Food Network courtesy of Rachael Ray.

Calories
631.94

Fat (grams)
33.76

Sat. Fat (grams)
12.90

Carbs (grams)
42.66

Fiber (grams)
6.60

Net carbs
36.06

Sugar (grams)
9.21

Protein (grams)
40.09

Sodium (milligrams)
934.98

Cholesterol (grams)
138.44

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