Description
This Hearty Meatball Stew is the perfect comforting dish for cozy nights. Juicy meatballs, tender vegetables, and flavorful broth come together to create a satisfying meal that will warm you from the inside out.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Stew:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1 cup frozen peas
- fresh parsley for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper until just combined. Shape into 1-inch meatballs.
- Brown the Meatballs: In a large pot or Dutch oven, heat olive oil over medium heat and brown meatballs on all sides, about 5 minutes. Remove meatballs and set aside.
- Cook the Stew: In the same pot, sauté onion, carrots, and celery until softened. Add potatoes, beef broth, diced tomatoes, Italian seasoning, and bay leaf. Simmer, then return meatballs to the pot and cook until potatoes are tender and meatballs are cooked through. Stir in frozen peas and cook for 2 more minutes.
- Serve: Remove bay leaf, garnish with parsley, and serve hot with crusty bread.
Notes
- For extra depth of flavor, deglaze the pot with a splash of red wine after browning the meatballs.
- This stew freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 85 mg
