Serves: 8
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Meatballs:
1 1/2 pounds ground beef
3/4 cup crackers crumbs
2 eggs beaten
2 tablespoons milk
3/4 cup onions minced
3/4 teaspoon italian seasoning dried crushed
3/4 teaspoon salt
1/2 teaspoon black pepper freshly g round
3 tablespoons vegetable oil
* See note below.
* Part two.
1/4 cup olive oil
1/4 cup whole wheat flour
1 46-ounce can tomato-vegetable juice
1 1/4 pounds zucchini sliced 1/4 -inch thick
1 onion medium, diced
1 green bell pepper diced
1/2 pound mushrooms fresh, thinly sliced
1 cauliflower small, cut into bite-size pieces
1 4-ounce can green chilies diced
2 teaspoons basil dried, crushed
1 teaspoon thyme dried, crushed
* Combine ground beef, cracker crumbs, eggs, milk, onion, herb seasoning, salt, and pepper. Form into about 30 walnut-size meatballs. In large skillet, brown meatballs in vegetable oil over medium-high heat. Drain and set aside. Stew:
*Heat olive oil in large pot. Add flour; cook and stir for 3 minutes. Add tomato-vegetable juice and continue to stir until well blended. Add zucchini, onion, pepper, mushrooms, and cauliflower; bring to boil, reduce heat, and simmer for 20 minutes or until vegetables are crisp-tender. Stir in chilies, seasonings, and hot pepper sauce; add meatballs. Cook for 10 minutes, stirring carefully several times. Top each serving with a spoonful of cheese.
Italian Stew With Meatballs comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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