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!
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
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.
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.
