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.
184 cal
Serves 6
Prep time
0h 20m
Cook time
0h 25m
Total time
0h 45m
Ingredients
Directions
-
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. -
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.
