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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Hearty, wonderful. Based somewhat on a Rachel Ray recipe. Ingredients:
1 lb ground beef |
1 large egg, beaten |
1/3 cup italian seasoned breadcrumbs |
1/4 cup grated parmesan cheese |
salt and pepper, to taste |
2 tablespoons extra virgin olive oil |
2 carrots, diced |
2 celery, diced |
1 medium onion, diced |
5 garlic cloves, minced |
1/2 cup wine |
14 ounces cannellini beans, drained |
15 ounces rotel tomatoes (we use extra hot) |
3 cups chicken stock |
2 cups beef stock |
1 cup egg noodles |
Directions:
1. Combine meat, egg, bread crumbs, salt, pepper, and cheese. Thoroughly mix with hands. Form into small bite size meatballs. Bake at 350 degrees for 20 minutes until browned. Drain fat.
2. Meanwhile heat oil in pan. Saute carrots, celery, onion, and garlic until limp. Stir in red wine. Heat for one minute. Add beans, stocks, and tomatoes. Heat to boil.
3. Add meatballs and noodles. Cook for six minutes.
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