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Spicy Meatballs And Pasta Stew

pasta, stews, beef - ground

----Meatballs----
8 ounces lean ground beef
1 egg
2 tablespoons ketchup or chili sauce
2 tablespoons seasoned bread crumbs
1 teaspoon minced garlic
1/2 teaspoon chili powder
----Stew----
2 teaspoons vegetable oil
1 teaspoon minced garlic
1 1/4 cups chopped onions
3/4 cup chopped carrots
3 1/2 cups beef stock
1 can (19 oz) tomatoes; crushed
3/4 cup canned chick peas; drained
1 tablespoon tomato paste
2 teaspoons granulated sugar
2 teaspoons chili powder
1 teaspoon dried oregano
1 1/4 teaspoons dried basil
2/3 cup small 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 and cook for 5 minutes or until onions are softened. Stir in stock, tomatoes, chick peas, tomato paste, sugar, chili 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.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 8 servings

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