Italian-­‐Style Meatball Stew

Le Gourmet TV

by Le Gourmet TV

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All you need:2½ cups (625 mL) dry pasta (such as fusili, rotini, penne, bow ties, shells)
2 tsp (10 mL) vegetable oil4 cups (1 L) frozen Italian-­‐style vegetables3 tbsp (45 mL) flour28 fl oz (796 mL) tomatoes1 lb (500 g) cooked meatballs (approximately 16-­‐1 inch/2.5 cm)2 tbsp (30 mL) CLUB HOUSE ITALIANO ONE STEP SEASONING

All you do:1. Cook pasta according to package directions. Drain and rinse until cold. Drain again and set aside.2. In a large saucepan, heat vegetable oil over medium-­‐high heat. Add frozen vegetables and stir-­‐fry 3-­‐4 minutes.3. Sprinkle with flour and toss to mix; cook 1 minute.4. Add tomatoes, meatballs, reserved pasta and Club House Italiano One Step Seasoning.5. Bring to a boil over medium heat. Reduce heat to low, cover and cook 8-­‐10 minutes or until vegetables are tender and sauce is thickened.
Makes: 6 servings