May 21, 2026

Italian Meatball Stew

Name: Italian Meatball Stew
Prep time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 1 egg, lightly beaten; 2 tbsp fine dry bread crumbs; 1/2 tsp dried oregano leaves; 1/4 tsp salt; 375 g lean ground beef; 1 tbsp vegetable oil; 1 medium onion, cut into 6 wedges; 1 can Aylmer® Accents® Italian Stewed Tomatoes (540 mL); 1 tbsp red wine vinegar; 1 can Del Monte Cut Green Beans (398 mL), drained; 1 can Del Monte Whole Style Cut Carrots (398 mL), drained; 1 cup cooked pasta (any style)

20

Prep Time Minutes
40
Total Time Minutes
12
Number of Ingredients
1
Servings

Tags:

Beef,
Rice/Grain,
Under 45 min,
Main Dish,
Soup/Chili/Stew,
Aylmer,
Fall,
Spring,
Winter,
Summer,
Stove Top,
Italian,
Back to School

Ingredients

1 egg, lightly beaten
2 tbsp fine dry bread crumbs
1/2 tsp dried oregano leaves
1/4 tsp salt
375 g lean ground beef
1 tbsp vegetable oil
1 medium onion, cut into 6 wedges
1 can Aylmer® Accents® Italian Stewed Tomatoes (540 mL)
1 tbsp red wine vinegar
1 can Del Monte Cut Green Beans (398 mL), drained
1 can Del Monte Whole Style Cut Carrots (398 mL), drained
1 cup cooked pasta (any style)

Directions

View photos

Step one

Combine egg, bread crumbs, oregano and salt. Add beef and mix until blended. Form into 1-inch meatballs.
Step two

Sauté meatballs in oil until browned on all sides, then push to side of pan.
Step three

Sauté onion in pan drippings for 2 minutes, then drain fat. Add tomatoes and vinegar, bring to a boil. Simmer, covered, for 10 minutes, stirring occasionally until meatballs are cooked through.
Step four

Add beans and carrots, simmer until heated through. Serve over pasta.