Meatball Stew

Meatballs aren't just for spaghetti! Come in from the cold to this healthy, vegetable-packed meatball stew!

Ingredients:
1 lb ground meat (I used 1/3 each beef, pork and veal)
1 cup cubed stale bread (I had an old hamburger bun)
1/4 cup milk
1 egg
salt and pepper to taste
1/2 tsp dried basil
1 tbsp balsamic vinegar

1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 tbsp flour
1 tbsp tomato paste
3 carrots, thick sliced
2 celery stalks, thick sliced
1 cup chopped kale
bay leaf
4 cups beef broth
1 tsp dried thyme
salt and pepper to taste

First soak the cubed bread in the milk then add the meat and combine well. Mix in the egg, salt and pepper, balsamic and basil. Roll into 2" balls or about the size of a large plum and place on a lined baking sheet.
Bake at 350F for 30 minutes.

While those bake prepare the stew. In a large skillet heat the olive oil and lightly brown the onion, then add the garlic for 1 minute. Add the flour and tomato paste to coat, then add the rest of the ingredients. Simmer until the carrots are tender crisp.

Now the meatballs should be cooked so add them to the stew and simmer for about 20 minutes.

Have this stew with a nice crusty bread to sop up all the gravy!

Serves 4