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Ingredients
Meatballs
8 Ounces lean ground beef
1 Egg
2 Tablespoons ketchup or chili sauce
2 Tablespoons seasoned bread crumbs
1 Teaspoon minced garlic
1/2 Teaspoon chili powder
Stew
2 Teaspoons vegetable oil
1 Teaspoon minced garlic
1 1/4 Cup onion, chopped
3/4 Cup carrots, chopped
3 1/2 Cups beef stock
1 (19 oz) Can tomatoes, crushed
3/4 Cup canned chick peas, drained
1 Tablespoon tomato paste
2 Teaspoon granulated sugar
2 Teaspoon chili powder
1 Teaspoon dried oregano
1 1/4 Teaspoons dried basil
2/3 Cup small shell pasta
Instructions
In large bowl, combine ground beef, egg, ketchup, bread crumbs, garlic and chili powder; mix well. Form each 1/2 tablespoon into a meatball and place on a baking sheet; cover and set aside.
In large nonstick saucepan, heat oil over medium heat. Add garlic, onions and carrots cook for 5 minutes or until onions are softened. Stir in stock, tomatoes, chick peas, tomato paste, sugar, chili powder, oregano and basil; bring to a boil, reduce heat to medium-low, cover and let cook for 20 minutes.
Bring to a boil again and stir in pasta and meatballs; let simmer for 10 minutes or until pasta is tender but firm, and meatballs are cooked.