Meatball and vegetable stew

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

by Emily Richards PH Ec.
184 cal Serves 6
Prep time 0h 20m
Cook time 0h 25m
Total time 0h 45m
generic kitchen utensils

Ingredients

Directions

  1. Step 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. Step 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.

Tips

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

Nutritional information

Per serving (1 of 6)

Calories
184
Protein
18 g
Sodium
424 mg
Potassium
531 mg
Total fat
6 g
Saturated fat
2 g
Cholesterol
53 mg
Carbohydrates
15 g
Fibre
2 g
Sugars
3 g
Added sugars
0 g

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

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