Italian Meatball Stew
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
Meatballs:1/2 cup unseasoned breadcrumbs16 oz lean ground turkey3 sweet mild Italian sausages, casings removed8 oz lean ground pork1/4 cup Milk 1%1 egg1 tablespoon dried italian seasoning1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepperHearty Meatball Stew:1 tablespoon all-purpose flour4 tablespoons extra-virgin olive oil1 small onion, sliced (about 1 cup)1 1/2 cups chopped leeks1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/2 pound large white mushrooms, quartered2 8 to 10-ounce potato, peeled, halved lengthwise and sliced into 1/3-inch slices8 ounces green beans, trimmed, cut into 1-inch-long piecesOne 15-ounce can diced tomatoes, drainedOne 15-ounce can pinto beans, washed and drained2 1/2 cups low sodium chicken broth
For the meatballs: Place the bread crumbs, milk and egg into a medium bowl. Mash to a paste with a spatula. Add the ground turkey, ground pork, sausage, Italian seasoning, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, leeks, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, green beans, tomatoes, pinto beans and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
Serving Size: 16 1 cup servings with 1 meatball each
Number of Servings: 16
Recipe submitted by SparkPeople user SHY_GRRL.
For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, leeks, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, green beans, tomatoes, pinto beans and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
Serving Size: 16 1 cup servings with 1 meatball each
Number of Servings: 16
Recipe submitted by SparkPeople user SHY_GRRL.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 13.6 g
- Cholesterol: 62.0 mg
- Sodium: 485.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.4 g
- Protein: 16.8 g
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