Side Pannel
Basic Meatballs and Italian Meatball Stew
Basic Meatballs and Italian Meatball Stew
- Recipe Submitted by Herb on 11/14/2014
Category: Dinner Party, Main Dish, Beef, Eggs, Italian
Ingredients List
- =========Meatballs===========
- 1 pound ground turkey (or ground beef, ground pork or a mixture of any of these)
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 1/2 teaspoon unflavored gelatin
- 1 large egg
- 2 tablespoons minced onion
- 1/2 teaspoon salt
- ======Stew==========
- 1 tablespoon olive oil
- 1 large onion
- 2 stalks celery
- 1 large garlic clove, chopped
- 1 medium potato, cubed
- 2 tsp dried thyme
- 15 ounces diced tomato
- 1 t red wine vinegar
- 2 cups veggie stock
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
1. Preheat the oven to 400 F. Lightly oil a large sheet pan. In a large bowl, combine breadcrumbs and milk and mix well, then sprinkle gelatin over the surface.
2. Let stand for five minutes to hydrate the gelatin, then add egg, onion and salt. Mix well, then add ground beef and mix with your hands.
3. Form small, 1-inch balls (36 meatballs) of the meat mixture and place them, not touching, on the sheet pan.
4. Bake for 15 minutes, until cooked through. Cool on a rack and refrigerate. If using in other dishes during the week, meatballs can be kept in the refrigerator up to 3-4 days.
5. If freezing, once meatballs are cold, transfer to freezer containers to freeze for about 3 months. Or, of course, use them right away in this soup!
6. For soup, heat a large pot over medium high heat, and add olive oil. Add onion, celery, garlic and potato and sauté until softened. Add thyme and stir for five minutes.
7. Add diced tomatoes, red wine and stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
8. Add 24 of the 36 meatballs and simmer for 10 minutes more, then serve. Reserve the remaining meatballs and refrigerate or freeze for later use.
2. Let stand for five minutes to hydrate the gelatin, then add egg, onion and salt. Mix well, then add ground beef and mix with your hands.
3. Form small, 1-inch balls (36 meatballs) of the meat mixture and place them, not touching, on the sheet pan.
4. Bake for 15 minutes, until cooked through. Cool on a rack and refrigerate. If using in other dishes during the week, meatballs can be kept in the refrigerator up to 3-4 days.
5. If freezing, once meatballs are cold, transfer to freezer containers to freeze for about 3 months. Or, of course, use them right away in this soup!
6. For soup, heat a large pot over medium high heat, and add olive oil. Add onion, celery, garlic and potato and sauté until softened. Add thyme and stir for five minutes.
7. Add diced tomatoes, red wine and stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
8. Add 24 of the 36 meatballs and simmer for 10 minutes more, then serve. Reserve the remaining meatballs and refrigerate or freeze for later use.
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