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SPICY MEATBALL AND PASTA STEW
Yield: 8 servings
INGREDIENTS
Meatballs:
- 8 ounces lean ground beef
- 1 egg
- 2 tablespoons ketchup or chili sauce
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon minced garlic
- 1/2 teaspoon chili powder
Stew:
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1-1/4 cups chopped onions
- 3/4 cup chopped carrots
- 3-1/2 cups beef stock
- 1 can (19 ounces) tomatoes, crushed
- 3/4 cup canned chick peas, drained
- 1 tablespoon tomato paste
- 2 teaspoons granulated sugar
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1-1/4 teaspoon dried basil
- 2/3 cup small shell pasta
DIRECTIONS
In large bowl, combine ground beef, egg, ketchup, bread crumbs,
garlic and chili powder; mix well. Form each 1/2 tablespoon
into a meatball and place on a baking sheet; cover and set
aside.
In large nonstick saucepan, heat oil over medium heat. Add
garlic, onions and carrots and cook for 5 minutes or until
onions are softened.
Stir in stock, tomatoes, chick peas, tomato paste, sugar, chili
powder, oregano and basil; bring to a boil, reduce heat to
medium-low, cover and let cook for 20 minutes.
Bring to a boil again and stir in pasta and meatballs; let
simmer for 10 minutes or until pasta is tender but firm, and
meatballs are cooked.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 203, Carbohydrate: 26 g, Fiber: 3 g,
Protein: 11 g, Fat: 7 g, Sodium: 831 mg, Cholesterol: 43 mg
Diabetic Exchanges: 1/2 Starch, 3 Vegetable, 1 Lean Meat, 1 Fat
ENJOY!!!
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