Meatball Stew

Why You’ll Love This Recipe

Meatball Stew is a perfect combination of comfort food and convenience. The meatballs are tender and juicy, absorbing the flavors of the broth as they cook, while the vegetables like carrots and potatoes add heartiness and texture. The broth, seasoned with garlic, herbs, and a touch of tomato, makes every spoonful deliciously rich and satisfying. Whether you’re cooking for a crowd or making a simple weeknight dinner, this stew is sure to please.

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste

For the Stew:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix well and shape into small meatballs, about 1 inch in diameter. Set aside.

2. Cook the Meatballs: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.

3. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

4. Simmer the Stew: Add the beef broth, diced tomatoes, carrots, potatoes, thyme, rosemary, and salt and pepper to the pot. Stir to combine and bring to a simmer. Return the meatballs to the pot, making sure they’re submerged in the broth.

5. Cook the Stew: Cover the pot and let the stew simmer for 30-40 minutes, or until the meatballs are cooked through and the vegetables are tender. Taste and adjust seasoning with more salt and pepper if needed.

6. Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Servings and Timing

This recipe makes 6 servings.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

• Vegetable Options: Feel free to add other vegetables like celery, peas, or green beans to the stew. They add great flavor and nutrition.
• Ground Turkey or Chicken: For a lighter version, you can swap the beef for ground turkey or chicken in the meatballs.
• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the stew to give it a little heat.
• Herb Variations: Experiment with different herbs such as basil, sage, or tarragon for a slightly different flavor profile.
• Rice or Pasta: You can add a small amount of rice or pasta to the stew to make it more filling.

Storage/Reheating

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a little extra broth if necessary. The stew will also freeze well for up to 3 months. To freeze, let it cool completely, then transfer to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use frozen vegetables in the stew?

Yes, you can use frozen vegetables if you don’t have fresh ones on hand. Just add them to the stew during the last 10 minutes of cooking.

Can I make this stew in a slow cooker?

Yes! Brown the meatballs in a skillet first, then add them to the slow cooker along with the rest of the ingredients. Cook on low for 6-7 hours or on high for 3-4 hours until the meatballs are cooked through and the vegetables are tender.

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before adding them to the stew. You can also freeze the meatballs for up to 3 months.

Can I use a different type of meat for the meatballs?

Yes, you can use ground turkey, chicken, or lamb instead of beef for the meatballs, depending on your preference.

Can I add pasta to this stew?

Yes, you can add pasta to the stew. If you choose to do so, add it in the last 10 minutes of cooking, as pasta cooks quickly.

Is this stew spicy?

No, this stew is not spicy, but you can add red pepper flakes or hot sauce if you’d like to spice it up.

Can I make this stew in advance?

Yes, this stew actually tastes even better the next day as the flavors continue to develop. Make it ahead of time and store it in the refrigerator for up to 3 days.

How can I make the broth thicker?

If you prefer a thicker broth, you can mash some of the potatoes and carrots in the stew or add a slurry of cornstarch and water (about 1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the broth.

Can I make this stew in the Instant Pot?

Yes, you can make this stew in the Instant Pot. Brown the meatballs using the sauté function, then add the remaining ingredients and cook on high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing the rest of the pressure.

Can I freeze the stew?

Yes, you can freeze the stew for up to 3 months. Just allow it to cool completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and heat on the stovetop.

Conclusion

Meatball Stew is the ultimate comfort food—hearty, flavorful, and satisfying. The tender meatballs, combined with the rich broth and vegetables, create a wholesome dish that’s perfect for any time of year. It’s easy to make, incredibly filling, and sure to be a hit with your family and friends. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this Meatball Stew is a meal everyone will enjoy!

Meatball Stew

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Comfort Food, Stews, Main Course
• Method: Sauté, Simmer
• Cuisine: American
• Diet: Gluten Free

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Description

Meatball Stew is a hearty, comforting meal that combines juicy meatballs, a savory broth, and a variety of tender vegetables. The rich flavors of garlic, herbs, and tomato-infused broth make this stew perfect for chilly days or cozy weeknight dinners. Simple to prepare, this stew is a crowd-pleaser that’s sure to become a family favorite!

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Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste

For the Stew:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

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Instructions

• Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix well and shape into small meatballs, about 1 inch in diameter. Set aside.

• Cook the Meatballs: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Brown the meatballs on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.

• Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

• Simmer the Stew: Add the beef broth, diced tomatoes, carrots, potatoes, thyme, rosemary, and salt and pepper to the pot. Stir to combine and bring to a simmer. Return the meatballs to the pot, making sure they’re submerged in the broth.

• Cook the Stew: Cover the pot and let the stew simmer for 30-40 minutes, or until the meatballs are cooked through and the vegetables are tender. Taste and adjust seasoning with more salt and pepper if needed.

• Serve: Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

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Notes

• torage/Reheating: Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding more broth if needed. This stew can also be frozen for up to 3 months. Allow it to cool before transferring to a freezer-safe container, then thaw overnight in the refrigerator and reheat on the stovetop.
• Thicker Broth: For a thicker broth, mash some of the potatoes and carrots in the stew or add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water).
• Vegetable Variations: Add extra vegetables like celery, peas, or green beans to the stew for more flavor and nutrition.
• Meat Substitution: Swap ground beef for ground turkey or chicken for a lighter version of the meatballs.