Ingredients
Meatballs:
8 oz lean ground beef
1 egg
2 T ketchup or chili sauce
2 T seasoned bread crumbs
1 tsp minced garlic
1/2 tsp chili powder
Stew:
2 tsp vegetable oil
1 tsp minced garlic
1-1/4 C chopped onions
3/4 C chopped carrots
3-1/2 C beef stock
1 can (19 oz) tomatoes, crushed
3/4 C canned chick peas, drained
1 T tomato paste
2 tsp granulated sugar
2 tsp chili powder
1 tsp dried oregano
1-1/4 tsp dried basil
2/3 C sm shell pasta
In large bowl, combine ground beef, egg, ketchup, bread crumbs, garlic and chili powder; mix well. Form each 1/2 tablespoon into a meatball and place on a baking sheet; cover and set aside.
In large nonstick saucepan, heat oil over medium heat. Add garlic, onions and carrots cook for 5 minutes or until onions are softened. Stir in stock, powder, oregano and basil; bring to a boil, reduce heat to medium-low, cover and let cook for 20 minutes.
Bring to a boil again and stir in pasta and meatballs; let simmer for 10 minutes or until pasta is tender but firm, and meatballs are cooked.
**Nutritional Information Per Serving (1/8 of recipe):Calories: 203, Carbohydrate: 26 g, Fiber: 3 g,Protein: 11 g, Fat: 7 g, Sodium: 831 mg, Cholesterol: 43 mg
Diabetic Exchanges: 1/2 Starch, 3 Vegetable, 1 Lean Meat, 1 Fat
