Рецепт Meatball Stew
polpetta/meatball
Although Atlanta’s weather hasn’t gotten on board about the time of year and autumn appears to be present because of the calendar, only, I am still craving fall foods. Fall food is comfort food. Comfort food, for me, includes stews and pasta. Stew and pasta together is pretty much a touchdown in my book! So, when I came home from World Market last week with their Harvest Pasta, the writing was on the wall.
Grande successo! Meatball Stew. When all was said and done, all I could say was, “Get in my belly!” Not only was this extremely warming inside and out, but it served beautifully as my lunches during the week.
Meatball Stew
For the meatballs
- ¼ cup breadcrumbs
- ¼ cup whole milk
- 8 ounces ground beef (15-20% fat)
- 8 ounces ground pork
- 1 cup finely grated Parmesan cheese
- ¼ cup Italian seasoning
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 large egg
- 1 garlic clove, minced
- vegetable or canola oil
- ½ lb. cooked pasta
- For the Sauce
- 1 cup onion, diced
- 1 garlic cloves, minced
- 1 Tbsp. vegetable or canola oil
- ¼ cup flour
- 2 cups beef broth
- 2 cups tomato sauce
- 2 Tbsp tomato paste
- ½ tsp. salt
- 1 tsp. freshly ground pepper
- 1 – 2 small zucchini, chopped
- 2 cups mushrooms, sliced
- 1 cup red bell pepper
- 1 tablespoon minced Italian seasoning
- 1 tablespoon Special Pasta/Ratatouille seasoning
Combine breadcrumbs and milk in small bowl and stir until breadcrumbs are evenly moistened; set aside.
Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, Italian seasoning, salt, and pepper. Whisk egg and add garlic. Add to meat mixture; set aside.
Using hands, press breadcrumbs to extract milk, reserving milk. Add breadcrumbs to meat mixture and gently mix until ingredients are evenly combined. Do not overmix.
Roll meat mixture into small balls, about ½ the size of a golf ball. If needed, moistening hands with reserved milk. Arranging meatballs on a pan or plate, in single layer, and refrigerate while preparing the sauce and/or cooking the pasta.
When ready to cook meatballs, heat enough oil to just coat the bottom of a Dutch oven over medium heat. Brown meatballs and drain on a paper towel lined plate; set aside. Leave cooked oil for next steps.
Begin to boil salted water in large pot for pasta while preparing sauce.
In same pot used to cook meatballs, sauté onion and garlic in oil until onion is translucent. Whisk in flour and cook for about 30 seconds, whisking constantly. Gradually add broth, whisking to blend and bringing to a boil. Cook and stir until thickened, about 1-2 minutes. Stir in the sauce, paste, and seasoning. Add zucchini, peppers and mushrooms. Bring to a boil. Stir in meatballs. Reduce heat; cover and simmer 30 minutes. Check to see if vegetables are tender and simmer additional 10-15 minutes if needed.
Once pasta is cooked al dente, drain and add to sauce. Carefully stir to combine. Do so gingerly, so the pasta or meatballs do not break/tear. Serve immediately, topped with freshly grated Parmesan cheese. Makes about 6+ servings.
Cook Notes:
Meatballs can be made up to two (2) days ahead. Once browned, cool slightly, cool completely, and wrap well before storing in the refrigerator until needed. Cook through completely before eating
Ratatouille Spice blend is a mix of dried basil, dried parsley, onion powder, garlic powder, red bell peppers, tomato powder
Pasta choice is according to preference
Al dente - cooked so as to be firm but not hard
Arpante,
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