Friday, December 17, 2010

Italian Meatball Goulash

The original recipe I have for this calls it a soup...but, it was way too thick to be a soup.  Sarah and I have changed the original recipe quite a bit and made it more like a goulash.  This is a quick and wonderful meal that everyone will enjoy! -Kristin

1.25 # ground turkey or beef
2/3 c. seasoned bread crumbs
1/4 c. finely diced onions
1/4 c. Parmesan cheese
1 egg, lightly beaten
1/4 t. salt
  • Mix all ingredients and shape into about 40 small meatballs.
  • Bake at 350 for 30-40 minutes until cooked through.
1 (28 oz.) jar marinara sauce
2 (14.5 oz) diced tomatoes
3 1/2 c. water (possibly another cup more)
2 c. frozen green beans
3 cloves garlic, minced
1 t. Italian seasoning
3/4 t. seasoned salt
7 oz. can mushrooms, optional
8 oz. bowtie noodles
  • While meatballs are baking combine all except the bowtie noodles and cook over medium heat and simmer for 10 minutes.
  • Add the pasta and simmer for 35 minutes with the pan partially covered.  Stirring occasionally to see if you need to add more water.
  • When meatballs are done baking add them to the soup and simmer partially covered for another 15-20 minutes until the noodles are finished cooking.  Stirring occasionally to see if you need to add more water. 

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