Soup

Italian Meatball Stew is for Soup.

Italian Meatball Stew takes 30 minutes to prepare.

Italian Meatball Stew takes 40 minutes to cook.

Italian Meatball Stew makes 16 servings.

The ingredients for Italian Meatball Stew are:

Meatballs:
1/2 cup unseasoned breadcrumbs
16 oz lean ground turkey
3 sweet mild Italian sausages, casings removed
8 oz lean ground pork
1/4 cup Milk 1%
1 egg
1 tablespoon dried italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Hearty Meatball Stew:
1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 1/2 cups chopped leeks
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound large white mushrooms, quartered
2 8 to 10-ounce potato, peeled, halved lengthwise and sliced into 1/3-inch slices
8 ounces green beans, trimmed, cut into 1-inch-long pieces
One 15-ounce can diced tomatoes, drained
One 15-ounce can pinto beans, washed and drained
2 1/2 cups low sodium chicken broth

Here is how you make Italian Meatball Stew:

For the meatballs: Place the bread crumbs, milk and egg into a medium bowl. Mash to a paste with a spatula. Add the ground turkey, ground pork, sausage, Italian seasoning, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, leeks, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, green beans, tomatoes, pinto beans and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.Serving Size: 16 1 cup servings with 1 meatball eachNumber of Servings: 16Recipe submitted by SparkPeople user SHY_GRRL.

The nutritional information for Italian Meatball Stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 267.0

• Total Fat: 13.6 g
• Cholesterol: 62.0 mg
• Sodium: 485.6 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 4.4 g
• Protein: 16.8 g

Italian Meatball Stew is Italian cuisine.