Spring may have arrived, but that that doesn’t mean we can’t still enjoy hearty stews or soups. Pasta Meatball Stew is a delicious stew that I enjoy year-round. It is very easy to prepare and makes for a perfect dinner.
Using frozen meatballs are a great time saver. I prefer the Cooked Perfect Brand, but feel free to use your favorite brand.
If you are looking for a delicious and easy stew, give this one a try.
Pasta Meatball Stew
32 Cooked Perfect Frozen Meatballs, Bite Size
1 cup chopped onion
2 tablespoons olive oil
2 tablespoons all-purpose flour
1-1/2 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small can (8 ounces) tomato sauce
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon basil
1 1/2 cups chopped zucchini
1 cup chopped green pepper
1 cup chopped sweet red pepper
2 cups cooked fusili pasta
Sauté the onions, carrots, zucchini, green and red peppers in the olive oil, just till onions are tender, about 5 minutes. Whisk in flour.
Gradually add beef broth, diced tomatoes, tomato sauce and tomato paste, stirring constantly. Cook and stir 1-2 minutes or until slightly thickened. Add the salt, pepper, garlic powder, oregano, and basil and stir to combine. Add in the frozen meatballs, making sure they are covered with the sauce.
Bring to a boil and then reduce the heat; cover and simmer about 15 minutes or until vegetables are tender and meatballs are heated through, stirring occasionally. Stir in the cooked pasta. Serve hot. Store leftovers in a covered container in the refrigerator.
Notes:1. I used half of a bag of the Cooked Perfect Meatballs.
2. Inspired by a recipe from Taste of Home.
Below is a photo of one of the first robins spotted in my yard a few days ago. Always glad when they return.
Cooking with Love 