SPICY MEATBALL AND PASTA STEW Yield: 8 servings 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 chick 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, tomatoes, chick peas, tomato paste, sugar, chili 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 Fa
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