| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 slice white sandwich bread, torn into small pieces
- 8 ounces 20-percent-fat ground beef (about 8 ounces)
- 2 sweet mild Italian sausages, casings removed
- One 15-ounce can diced tomatoes, drained
- 1/4 teaspoon dried crushed red pepper flakes
- 1 1/2 cups chicken broth
- 1 egg
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 4 tablespoons extra-virgin olive oil
- 1 small onion, sliced (about 1 cup)
- 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound large white mushrooms, quartered
- One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
- 4 ounces green beans, trimmed, cut into 1-inch-long pieces
Instructions
- For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 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, peppers, 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, beans, tomatoes, red pepper flakes 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 634 |
| Total Fat | 46 g |
| Saturated Fat | 13 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 27 g |
| Cholesterol | 126 mg |
| Sodium | 1005 mg |
Reviews
Delicious. I did add a bit of Parm in the meatballs and garlic in the sauce as mentioned by others. Hubs and guests loved it, as did I.
Awesome! I added fresh garlic but besides that I follow the exact recipe… would make again.
Delicious and easy to make
Love this recipe. Did make a couple of adjustments. First the meatballs used breadcrumbs and milk instead of the bread. Second made smaller meatballs then what the video showed. Also used no salt added stock and used more. I did simmer for 15 minutes then checked and adjusted the seasoning to me and my husband taste then simmered for additional 5 minutes. I added more salt and pepper. I also added Italian seasoning and Worcestershire sauce. We loved it. We are already planning on making it again
Delicious..
This was FANTASTIC!!! The flavor was amazing! My husband couldn’t get enough of this dish – we were both sad when it was gone! I would highly recommend it!!!
Great recipe! Full of flavor although I did add a little basil and oregano to it as well.
The end of the ingredients are missing, specifically the tomatoes, red pepper flakes and broth. Thank heaven for the video. Three stars because of the missing info.
Just an important note to all who wish to try this recipe and the last reviewer “anonymous”, who left a review the dish lacks flavor…
This recipe is at least 200 years old and countries from all Eastern Europe, as well as Italy have it as a staple comfort food dish, because there is a Reason!
It Is Tasty on Many Levels. If you follow the steps or know the recipe, if you are not afraid to improvise a little, to bring it to your specific liking, and not on last place- be patient to allow the dish to simmer slowly and allowing all flavors to slowly merry together!
This recipe is at least 200 years old and countries from all Eastern Europe, as well as Italy have it as a staple comfort food dish, because there is a Reason!
It Is Tasty on Many Levels. If you follow the steps or know the recipe, if you are not afraid to improvise a little, to bring it to your specific liking, and not on last place- be patient to allow the dish to simmer slowly and allowing all flavors to slowly merry together!
My personal touch for example is, in the last 15 or so minutes before you take dish out of the flame, add 3-4 mashed cloves of garlic and once you’re ready to serve it- add 1/2 bunch freshly chopped Italian parsley!
How possibly this can be anything average?! It’s not! It Is so Tasty, you’ll gladly add it to your permanent family cookbook and share the recipe with close friends!
Enjoy and don’t automatically trust the negative reviews left by some people. It’s not worth it.
This was the first time I’ve tried one of her recipes and have to admit was very disappointed. Like other reviewers mentioned it seriously lacks in flavor, needed to add so many different spices at the end to dress it up a little, otherwise very bland. Wouldn’t recommend this recipe, unless you’re in the mood the waste good ingredients.