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Meatball and Macaroni Stew (Low Fat/Low Cal)

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“I think this came from Cooking Light originally. It is very rich tasting and filling. I usually make about 40 tiny meatballs instead of 18 big ones. Each cup has 168 calories, 12.6 g protein, 4.3 g fat, 21.3 g carbohydrate, 21 mg cholesterol, 445 mg sodium”
2 1/2 quarts

Ingredients Nutrition


  1. Combine muffin and milk in large bowl; stir well, and let stand 5 minutes or until liquid is absorbed.
  2. Add beef, parmesan, parsley, pepper, salt, and egg white and stir well.
  3. Shape mixture into 18 1-inch meatballs; cover and set aside.
  4. Coat a dutch oven with cooking spray; heat over medium til hot.
  5. Add onion and garlic; saute 10 minutes until tender (I usually add a bit of chicken broth too so it doesn't dry out).
  6. Add basil, oregano, bay leaf, and cook 1 minute.
  7. Stir in tomatoes, chicken broth, wine, sugar, and salt; bring to a boil.
  8. Add meatballs; reduce heat and simmer, uncovered, 15 minutes or until meat is done.
  9. Discard bay leaf.
  10. To serve, stir in macaroni.

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