Meatball Stew
This hearty Meatball Stew is packed with tender meatballs, vegetables, and potatoes simmered in a rich, savory gravy — the perfect cozy dinner for cold nights!
Servings: 6
Calories: 549kcal
Equipment
- Large dutch oven
Ingredients
For The Meatballs
- 1 ½ pounds ground beef
- ¾ cup Italian style breadcrumbs
- 1 Tablespoon dried parsley flakes
- 1 teaspoon minced garlic
- ½ cup yellow onion chopped
- 1 egg beaten
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For The Stew
- 3 tablespoons olive oil divided
- 1 large onion chopped
- 1 celery rib chopped
- 2 carrots sliced
- 3 garlic cloves minced
- 4 potatoes medium-sized peeled and diced into cubes
- 1 cup green beans trimmed and cut into 1-inch pieces
- 14 ounces diced tomatoes (1 can)
- 4 cups beef stock
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 teaspoon smoked paprika
- ½ cup peas frozen
- salt and pepper to taste
- 2 Tablespoons fresh parsley chopped
Instructions
Make the Meatballs
- In a bowl, combine all the meatball ingredients.
- Mix well and form into small meatballs, about 1 inch in diameter.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add meatballs without overcrowding and cook until browned on all sides. You only need to brown them slightly, not cook them through. You might have to cook the meatballs in batches. Remove from pot and set aside on a plate.
Prepare the Stew
- In the same pot, add the remaining 1 Tablespoon of olive oil. Sauté onions, celery and carrots for 4-5 minutes.
- Add garlic and stir until fragrant.
- Add potatoes and green beans, followed by paprika, canned tomatoes and their juices, Worcestershire sauce, beef stock, and soy sauce.
- Bring to a boil, then reduce heat, cover with a lid and simmer for 15 minutes.
- Add the browned meatballs and thawed peas to the pot. Continue to simmer, uncovered, for an additional 10 minutes, or until the vegetables are tender and the meatballs are cooked through. Some of the liquid will evaporate during cooking.
- Top with the fresh parsley just before serving.
Notes
Fridge: Store leftover meatball stew in an airtight container for up to 4 days.
Freezer: If you want to freeze leftover stew, let it cool completely and then store in an airtight container. Silicone cubes are great for freezing in individual portions, too. Thaw meatball stew in the fridge overnight or reheat from frozen.
Reheat stew, covered on the stovetop or in the microwave in 30 second to 1 minute increments, stirring between.
Nutrition
Calories: 549kcal | Carbohydrates: 49g | Protein: 32g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1243mg | Potassium: 1645mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3988IU | Vitamin C: 48mg | Calcium: 133mg | Iron: 6mg