Favorite Meatball Stew
This hearty stew is crowned with a crispy bread crust.
- 1 cup coarsely chopped carrots
- 1/2 cup coarsely chopped onion
- 1 cup sliced mushrooms
- 1 teaspoon vegetable oil
- 2 garlic cloves, pressed
- 1 package (16 ounces) frozen fully cooked meatballs
- 1 jar (12 ounces) home-style beef gravy
- 1 can (8 ounces) tomato sauce
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1 package (11 ounces) refrigerated bread sticks
Preheat oven to 375°F. Coarsely chop carrots and onion using Food Chopper. Slice mushrooms using Egg Slicer Plus®. Heat oil in (10-in.) Skillet over medium heat. Add carrots, onion, mushrooms and garlic pressed with Garlic Press; cook and stir 3 minutes.
Add meatballs, gravy, tomato sauce, peas and thyme; bring to a boil. Reduce heat; cook 5 minutes, stirring occasionally. Pour mixture into Deep Dish Baker.
Remove bread stick dough from package; do not separate. Using Bread Knife, cut dough evenly into 12 slices. Place slices in a slightly overlapping circular pattern over meatball mixture, leaving center open. Bake 27-30 minutes or until stew is bubbly and bread sticks are deep golden brown.
- 6 servings
Nutrients per serving:
Calories 430, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 42 g, Protein 16 g, Sodium 1360 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
2 starch, 1 vegetable, 1 1/2 medium-fat meat, 2 1/2 fat (2 carb)
There is no need to thaw the meatballs before preparing this stew.