Food > Recipe Directory > Courses/Meal Type > Stew > Veal Meatball and Vegetable Stew
Veal Meatball and Vegetable Stew Recipe
Veal Meatball and Vegetable Stew
Ingredients
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 leeks (white and light green parts only), chopped
- 1/2 cup (125 mL) dry white wine
- 1 tsp (5 mL) salt
- 1 lb (500 g) carrots, coarsely chopped
- 1 lb (500 g) small white potatoes, halved
- 1 lb (500 g) mushrooms, halved or quartered
- 4 stalks celery, coarsely chopped
- 2 white turnips, coarsely chopped
- 1 bay leaf
- 2 tbsp (30 mL) cornstarch
- 1/2 tsp (2 mL) black pepper
- Meatballs:
- 1 lb (500 g) lean ground veal
- 1/4 cup (60 mL) minced parsley
- 1 egg
- 1 small onion, minced
- 2 cloves garlic, pressed or minced
- 2 tbsp (30 mL) cornstarch
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
Preparation
Meatballs: Mix together veal, parsley, egg, onion, garlic, cornstarch, salt and pepper until well mixed. Shape into walnut-size meatballs; set aside.
In Dutch oven or large saucepan, heat oil over medium heat; fry leeks, stirring, until softened, 6 to 7 minutes. Add wine and salt; cook until liquid is reduced to about 2 tbsp/30 mL.
Add carrots, potatoes, mushrooms, celery, turnips, bay leaf and 5 cups/1.25 L water; bring to boil. Add meatballs and return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.
In small bowl, whisk together cornstarch, 1/4 cup/60 mL water and pepper; stir into stew. Bring to boil, stirring gently; cook for 1 minute. Remove bay leaf.
Makes 6 to 8 servings.
- Serving(s)
- 6 to 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 236 |
| Protein | 15 g |
| Fat (total) | 8 g |
| Sat. Fat | 2 g |
| Carbohydrate | 26 g |
| Fibre | 5 g |
| Cholesterol | 70 mg |
| Sodium | 643 mg |
| Calcium | 6 % RDI |
| Iron | 19 % RDI |
| Vitamin A | 107 % RDI |
| Vitamin C | 35 % RDI |
| Folate | 20 % RDI |
Also in this menu:
Source
Homemakers Magazine: February/March 2008
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