Meatball Pasta Stew

While my girls search the stacks of books at the library seeking new reading material, I usually peruse the shelves of used books and old magazines for sale at the entrance. A few months ago, I got a stack of Country Woman magazines from the mid-1990's just so that I search the recipe sections for new meal ideas.

The September/October 1995 issue produced a winner! This stew is a simple, hearty meal that I created based on a recipe I found there. I served it with slices of homemade French bread for a tasty supper!

Meatball Pasta Stew

Meatballs:

1 pound ground beef (I used venison)

1 egg, lightly beaten

1/4 cup dry bread crumbs

1/4 cup milk

1/2 teaspoon dry mustard
1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

Sauce:

1/2 cup chopped onion

2 garlic cloves, minced

1 tablespoon olive oil

2 tablespoons flour

1 1/2 cups beef broth

1 can (14 1/2 ounces) diced tomatoes, undrained

1 bay leaf

3/4 teaspoon Italian seasoning

1/2 teaspoon salt

2 cups cooked pasta (I used rotini)

Combine the beef, egg, bread crumbs, milk, dry mustard, salt and pepper; mix well. Shape into one-inch balls. Brown meatballs in oil in a large pot over medium heat; drain and set aside.

In the same pan, cook onion and garlic in oil until tender; stir in flour. Gradually add broth, stirring constantly. Bring to a boil; cook and stir one to two minutes or until thickened. Stir in tomatoes, bay leaf, Italian seasoning and salt. Add meatballs to the sauce mixture and bring to a boil. Reduce heat; cover and simmer for thirty minutes. Add pasta and heat through. Remove bay leaf before serving.

Have you tried any new recipes lately? Find other bloggers sharing their favorites at Tempt My Tummy Tuesday.

photo courtesy public domain pictures