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Hearty meatball stew by


1 slice of white sandwich bread, torn into small pieces
8 oz. 20 percent fat ground beef
2 sweet mild Italian sausages, casings removed
1 egg
1 tbsp. chopped fresh flat-leaf parsley
1/4 tsp. kosher salt
1/4 tsp. ground black pepper

1 tbsp. all purpose flour
4 tbsp. extra virgin olive oil
1 small onion, sliced (about 1 cup)
1 large bell pepper, cored, seeded and cut into 1/2" strips
1/2 tsp kosher salt
1/2 tsp. black pepper
1 (8-10 oz. russet potato) peeled, halved lengthwise and sliced into1/3" slices
4 oz. green beans, trimmed, cut into 1" long pieces
1 can (15 oz.) diced tomatoes, drained
1/4 tsp. crushed red pepper
1 1/2 cups of chicken broth


Place the bread and 3 tbsp of water into a medium bowl. Mash to a paste with a spatula. Add beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.

Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large nonstick skillet over medium heat for 1 min. Add 2 tbsp of olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 min. Using a flat spatulas, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 min. longer. Turn and cook a third side, until set and brown, about another 2 min. so the meatballs are set and browned all over. Transfer the meatballs to a large plate.
Heat the remaining 2 tbsp oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 tsp of salt and 1/4 tsp of pepper. Cook until soft, 4 mins. Add remaining salt and pepper. Cook, stirring occasionally, add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cook through, about 20 mins.

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