Description
Meatball Stew is a hearty and comforting dish made with tender homemade meatballs simmered in a rich tomato-based broth filled with vegetables and herbs—perfect for a cozy meal any time of year.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix well and form into 1-inch meatballs.
- Heat olive oil in a large pot over medium heat. Brown meatballs on all sides, about 5–6 minutes. Remove and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add potatoes, diced tomatoes, beef broth, oregano, thyme, and season with salt and pepper. Bring to a boil.
- Reduce heat to a simmer and gently add meatballs back to the pot.
- Cover and simmer for 25–30 minutes, until vegetables are tender and meatballs are cooked through.
- Garnish with fresh parsley and serve hot.
Notes
- For a thicker stew, mash a few of the potatoes into the broth before serving.
- You can use pre-made frozen meatballs for convenience.
- This stew pairs well with crusty bread or over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg