Description
A warm and comforting Hearty Meatball Stew loaded with tender meatballs, hearty vegetables, and rich savory broth – perfect for chilly evenings.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix well and shape into small meatballs.
- Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove and set aside.
- In the same pot, add onion, carrots, celery, and potatoes. Sauté for 5-7 minutes until vegetables begin to soften.
- Stir in tomato paste, thyme, oregano, and bay leaf. Cook for another 2 minutes.
- Add beef broth and bring to a boil. Reduce heat and return meatballs to the pot.
- Cover and simmer for 30-35 minutes, or until meatballs are cooked through and vegetables are tender.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Notes
- Use ground turkey or chicken as a leaner alternative to beef.
- For a thicker stew, mash some of the potatoes into the broth before serving.
- This dish pairs well with crusty bread or over mashed potatoes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg