Recipe: Meatball Stew (using tomatoes, chick peas and pasta)

MEATBALL STEW

FOR THE 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
FOR THE 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 (19 ounce) can 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

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.

Source: Terri Siniard