GraspingGrace

SPICY MEATBALL AND PASTA STEW

Yield: 8 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
Info: http://diabeticgourmet.com/book_arch...tails/25.shtml

INGREDIENTS

Meatballs:
- 8 ounces lean ground beef
- 1 egg
- 2 tablespoons ketchup or chili sauce
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon minced garlic
- 1/2 teaspoon chili powder

Stew:
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1-1/4 cups chopped onions
- 3/4 cup chopped carrots
- 3-1/2 cups beef stock
- 1 can (19 ounces) tomatoes, crushed
- 3/4 cup canned peas, drained
- 1 tablespoon tomato paste
- 2 teaspoons granulated sugar
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1-1/4 teaspoon dried basil
- 2/3 cup small shell pasta

DIRECTIONS

In large bowl, combine ground beef, egg, ketchup, bread crumbs,
garlic and chili powder; mix well. Form each 1/2 tablespoon into
a meatball and place on a baking sheet; cover and set aside.

In large nonstick saucepan, heat oil over medium heat. Add
garlic, onions and carrots and cook for 5 minutes or until
onions are softened. Stir in stock, powder, oregano and basil;
bring to a boil, reduce heat to medium-low, cover and let cook
for 20 minutes. Bring to a boil again and stir in pasta and
meatballs; let simmer for 10 minutes or until pasta is tender
but firm, and meatballs are cooked.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 203, Carbohydrate: 26 g, Fiber: 3 g,
Protein: 11 g, Fat: 7 g, Sodium: 831 mg, Cholesterol: 43 mg
Diabetic Exchanges: 1/2 Starch, 3 Vegetable, 1 Lean Meat, 1 Fat

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Mechele