Meatball And Macaroni Stew (low Fat/low Cal)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 english muffin, cut into 1/2 inch pieces
• 3 tablespoons skim milk
• 1/2 lb ground sirloin
• 1/4 cup parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1 egg
• 2 cups chopped onions
• 2 garlic cloves, minced
• 3 cups cooked large elbow macaroni
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 (28 ounce) can italian-style tomatoes, undrained and chopped
• 1 (13 3/4 ounce) can low sodium chicken broth
• 2/3 cup dry red wine
• 2 teaspoons sugar
• 1/2 teaspoon salt

Recipe

• 1 combine muffin and milk in large bowl; stir well, and let stand 5 minutes or until liquid is absorbed.
• 2 add beef, parmesan, parsley, pepper, salt, and egg and stir well.
• 3 shape mixture into 18 1-inch meatballs; cover and set aside.
• 4 coat a dutch oven with cooking spray; heat over medium til hot.
• 5 add onion and garlic; saute 10 minutes until tender (i usually add a bit of chicken broth too so it doesn't dry out).
• 6 add basil, oregano, bay leaf, and cook 1 minute.
• 7 stir in tomatoes, chicken broth, wine, sugar, and salt; bring to a boil.
• 8 add meatballs; reduce heat and simmer, uncovered, 15 minutes or until meat is done.
• 9 discard bay leaf.
• 10 to serve, stir in macaroni.