Preparation time
30 minutes
Ready in
1 hr 25 min
Cooking Time:
Makes
6 servings
Ingredients
- 1 lb (500 g) lean Ontario Ground Beef
- 1/4 cup (50 mL) fine dry bread crumbs
- 1 Ontario Egg, beaten
- 1/4 cup (50 mL) Ontario Milk
- 2 tbsp (25 mL) finely chopped Ontario Onion
- 3 tbsp (45 mL) finely chopped fresh Ontario Parsley
- 1/2 tsp (2 mL) each salt, pepper and dry mustard
- 2 tbsp (25 mL) vegetable oil
- 6 cups (1.5 L) finely chopped Ontario Savoy Cabbage or Green Cabbage (1 medium head)
- 2 Ontario Onions, sliced
- 5 cups (1.25 L) beef broth
- 1 can (28 oz/796 ml) whole tomatoes, undrained
- 1 tsp (5 mL) dried thyme
- Pinch sugar
- 1 bay leaf
- 1/2 cup (125 mL) uncooked macaroni
Instructions
In large bowl, stir together beef, bread crumbs, egg, milk, onion, 1 tbsp (15 mL) parsley, salt, pepper and dry mustard. Shape into 1-inch (2.5 cm) balls. In large saucepan, heat oil over medium-high heat and cook meatballs in batches, turning, for 5 to 10 minutes or until browned on all sides. Drain on paper towels.
In same pan, cook cabbage and onions over medium-low heat for 5 minutes, stirring often. Stir in stock, tomatoes, thyme, sugar and bay leaf. Return meatballs to pan, bring to boil, cover, reduce heat and simmer for 30 minutes, adding macaroni for last 15 minutes. Serve in heated bowls, garnish with remaining 2 tbsp (25 mL) parsley.
Nutritional Information
- Protein: 24 grams
- Fat: 12 grams
- Carbohydrates: 26 grams
- Calories: 314
- Fibre: 4 grams
- Sodium: 950mg