The kitchen was humid with steam and the kids were trading stories at the table while I stirred a pot, the kind of afternoon when a simple meatball stew recipe seems like the only sensible plan, hearty enough to satisfy everyone and quick enough to get dinner on the table before homework starts.
Why You’ll Love It
This meatball stew is reliable and fast. It fills bowls with warm broth and tender meatballs that hold together while you multitask. Make it on a weeknight when you want something stick-to-your-ribs but without hours of hands on time, it pleases kids and adults alike, and leftovers reheat well for lunches.
Serves 4
Prep Time: 20 minutes |
Cook Time: 35 minutes |
Total Time: 55 minutes
Ingredients
- 1 lb ground beef (80 20)
- 1/3 cup fresh breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1/4 cup finely chopped parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil divided
- 1 medium onion diced
- 2 tbsp tomato paste
- 1 can 14 oz diced tomatoes
- 4 cups low sodium beef broth
- 3 medium potatoes peeled and cut into 1 inch cubes
- 2 medium carrots sliced
- 1 tsp dried oregano
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Mix ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper in a bowl until combined, form into 16 even meatballs.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, brown meatballs in batches for 3 minutes per side until sealed, transfer to a plate.
- Add remaining tablespoon of olive oil to the pot, sauté diced onion until soft about 4 minutes, stir in tomato paste and cook 1 minute.
- Pour in diced tomatoes and beef broth, scrape bottom of the pot to loosen browned bits.
- Add potato cubes, sliced carrots, dried oregano, and bay leaf, bring to a simmer.
- Return meatballs to the pot, cover and simmer gently for 20 minutes until potatoes are tender and meatballs cooked through.
- Remove bay leaf, adjust salt and pepper, garnish with fresh parsley and serve hot.
Tips & Tricks
- Make evenly sized meatballs so they cook at the same rate.
- Brown meatballs in batches to avoid crowding which causes steaming not searing.
- If broth looks thin after simmering, mash a few potato chunks into the stew to thicken naturally.
- Taste and adjust salt at the end since broth and canned tomatoes vary in sodium.
- Use a slotted spoon to remove meatballs when browning to keep excess oil in the pan.
Serving Ideas
- Serve over buttered egg noodles for a cozy dinner.
- Spoon alongside crusty bread for dunking and sopping the broth.
- Ladle over mashed potatoes for a comforting plate.
- Offer with a simple green salad for a balanced weeknight meal.
Frequently Asked Questions
Can I use store bought frozen meatballs instead of making my own
Yes, frozen meatballs work well, add them directly to the simmering stew and extend cooking time if needed until heated through
How do I keep meatballs from falling apart in the stew
Use breadcrumbs and an egg in the mix, brown them first to set the exterior, and simmer gently rather than a rolling boil
Can I make this in a slow cooker
Brown the meatballs and sauté onions first, then transfer everything to the slow cooker and cook on low for 4 to 6 hours
Is there a gluten free version
Substitute gluten free breadcrumbs or crushed gluten free crackers and confirm your broth is gluten free
Meatball Stew Recipe
This meatball stew is reliable and fast. It fills bowls with warm broth and tender meatballs that hold together while you multitask. Make it on a weeknight when you want something stick-to-your-ribs but without hours of hands on time, it pleases kids and adults alike, and leftovers reheat well for lunches.
Ingredients
- 1 lb ground beef (80 20)
- 1/3 cup fresh breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1/4 cup finely chopped parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil divided
- 1 medium onion diced
- 2 tbsp tomato paste
- 1 can 14 oz diced tomatoes
- 4 cups low sodium beef broth
- 3 medium potatoes peeled and cut into 1 inch cubes
- 2 medium carrots sliced
- 1 tsp dried oregano
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Mix ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper in a bowl until combined, form into 16 even meatballs.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, brown meatballs in batches for 3 minutes per side until sealed, transfer to a plate.
- Add remaining tablespoon of olive oil to the pot, sauté diced onion until soft about 4 minutes, stir in tomato paste and cook 1 minute.
- Pour in diced tomatoes and beef broth, scrape bottom of the pot to loosen browned bits.
- Add potato cubes, sliced carrots, dried oregano, and bay leaf, bring to a simmer.
- Return meatballs to the pot, cover and simmer gently for 20 minutes until potatoes are tender and meatballs cooked through.
- Remove bay leaf, adjust salt and pepper, garnish with fresh parsley and serve hot.
Conclusion
This meatball stew is a dependable weeknight solution that balances speed and comfort. The steps are short and repeatable, and the flavors improve the next day if you have leftovers. Trust the basic formula then tweak herbs or heat to match your family, and know you can prepare parts in advance to simplify the evening.
