Meatball and Vegetable StewPrint

Something a little different for dinner is always a nice surprise. Serve this stew on steamed rice to absorb the sauce.

6 servings / 45 min

Prep 20 min / Cook 25 min

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.

INGREDIENTS
  • 8 oz (227 g) ground extra lean veal
  • 8 oz (227 g) ground extra lean beef or pork
  • 1/3 cup (75 mL) dry bread crumbs
  • 1/3 cup (75 mL) salsa
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 1/2 cups (625 mL) sodium reduced beef broth
  • 1 pkg (227 g) mushrooms, sliced
  • 1 small onion, chopped
  • 1 cup (250 mL) baby carrots
  • 1/2 cup (125 mL) chopped celery
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) cornstarch
  • 3 tbsp (45 mL) water
  • Hot pepper sauce (optional)

DIRECTIONS
  1. In a large bowl, combine veal, beef, breadcrumbs, salsa, parsley and Worcestershire. Roll mixture into 1 inch (2.5 cm) meatballs and place on parchment paper lined baking sheet. Bake in 180° C (350° F) oven for about 15 minutes or until no longer pink inside.
  2. Meanwhile, in soup pot, combine broth, mushrooms, onion, carrots, celery and garlic; cover and bring to a boil over medium heat. Uncover and simmer for 5 minutes. Add meatballs and stir to combine. Whisk together cornstarch and water; stirring into broth. Cook for about 2 minutes or until slightly thickened.

Tip: Make the meatballs ahead and freeze for up to 2 weeks for a quick addition for your weekly meal routine.