Meatball Stew

This Meatball Stew is a hearty, comforting meal that’s made in one pot for convenience. It’s the perfect dinner to make whenever you don’t feel like cooking, but still want something delicious.

Prep Time20

Cook Time40

Total Time1

Servings:

Calories: 400kcal

Author: Karin and Ken

Ingredients

Meatballs

1 pound ground beef
1 large egg
⅓ cup breadcrumbs
1 Tablespoon milk
2 Tablespoons grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 Tablespoon oil

Stew

2 Tablespoons butter
2 Tablespoons all-purpose flour
1 small onion diced
2-3 carrots sliced
2 celery ribs sliced
3 cloves garlic minced
2 Tablespoons tomato paste
4-6 cups beef broth
2 cups potatoes diced
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup peas frozen

Instructions

In a large bowl, mix the ground beef, egg, breadcrumbs, milk, Parmesan cheese, salt, black pepper, garlic powder, and Italian seasoning until just combined.
Form the mixture into evenly sized meatballs. About 1 Tablespoon in size.
Heat the oil in a large pot or Dutch oven over medium heat and brown the meatballs on all sides, working in batches if needed.
Remove the meatballs from the pot and set aside.
In the same pot, stir in the onion, carrots, and celery and cook until softened, about 5–6 minutes.
Add the garlic and cook for 1 minute until fragrant.
Add the butter, and sprinkle in the flour and stir well to coat the vegetables, cooking for 1–2 minutes.
Add the tomato paste and cook for 1 minute, stirring constantly.
Slowly pour in the beef broth while stirring, then add the potatoes, Worcestershire sauce, and bay leaf.
Bring the stew to a simmer and cook for 15 minutes, or until the potatoes are just beginning to soften.
Return the meatballs to the pot and continue simmering for 10–15 minutes, until the meatballs are cooked through and the potatoes are tender.
Stir in the frozen peas and cook for 5 minutes before serving.
Remove the bay leaf and serve hot.

Notes

Mix the ground beef with the other ingredients just until combined. Overworking the mixture can make the meatballs tough and dense.
You can use frozen meatballs in this meatball stew recipe—it eliminates the need to prep and brown them first. Simply add them to the broth along with the other ingredients, then cook the stew according to the recipe directions.
If your skillet is crowded, brown the meatballs in batches. Giving them space helps them sear properly and develop a nice crust rather than steam.

Nutrition