Hearty Meatball Stew is a comforting and filling dish perfect for chilly days or satisfying family dinners. Packed with tender meatballs, chunky vegetables, and a rich, savory broth, this stew offers a balanced meal in every spoonful. It’s a one-pot wonder that’s both nourishing and flavorful.

ingredients

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

ground beefbreadcrumbsgrated Parmesan cheeseeggsgarlic powderonion powdersalt and pepperolive oilyellow oniongarliccarrotscelerypotatoesbeef brothtomato pastebay leafdried thymefrozen peas

directions

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix until just combined.

Form the mixture into 1-inch meatballs and set aside.

Heat olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on all sides. Remove and set aside.

In the same pot, add chopped onion and minced garlic. Sauté until softened and fragrant.

Add diced carrots, celery, and potatoes. Cook for a few minutes to begin softening the vegetables.

Stir in tomato paste and cook for another minute.

Pour in beef broth and add bay leaf and dried thyme. Bring to a boil.

Return the meatballs to the pot, reduce heat, and simmer uncovered for 25-30 minutes, or until vegetables are tender and meatballs are cooked through.

In the last 5 minutes, stir in frozen peas and cook until heated through.

Remove bay leaf before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 35-40 minutesTotal time: 55-60 minutes

Variations

Use ground turkey or chicken for a lighter version of the stew.

Add a splash of red wine with the broth for a deeper flavor.

Include green beans or corn for extra veggies.

Spice it up with a pinch of red pepper flakes.

Make it gluten-free by using gluten-free breadcrumbs.

storage/reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat until warmed through or microwave in individual portions.For longer storage, freeze for up to 2 months and thaw overnight before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, the meatballs can be formed and refrigerated up to a day in advance or frozen for longer storage.

Can I use store-bought meatballs?

Yes, precooked meatballs can be used for a quicker version—just adjust the simmering time.

Is this stew suitable for slow cooking?

Yes, brown the meatballs and sauté vegetables first, then transfer to a slow cooker and cook on low for 6-8 hours.

How can I thicken the stew?

Let it simmer uncovered to reduce, or stir in a slurry of cornstarch and water toward the end.

Can I skip the peas?

Yes, you can omit them or replace with another vegetable like chopped spinach or kale.

What’s the best potato for stew?

Yukon Gold or red potatoes hold their shape well during simmering.

Can I make it vegetarian?

Swap meatballs for plant-based ones and use vegetable broth.

Can I add pasta or rice?

Yes, but cook them separately and add just before serving to avoid overcooking.

What’s the ideal size for meatballs?

About 1 inch in diameter ensures even cooking and a good meat-to-veggie ratio.

Does it freeze well?

Yes, both the meatballs and stew freeze beautifully for meal prep.

Conclusion

Hearty Meatball Stew brings warmth and satisfaction to the table with its rich flavors and wholesome ingredients. It’s a family-friendly, freezer-friendly recipe that’s perfect for any night of the week. Whether you enjoy it fresh or as leftovers, this stew is sure to become a cozy favorite in your meal rotation.