Description
This Hearty Meatball Stew is a comforting, flavorful dish featuring tender beef meatballs simmered in a savory tomato and beef broth with vegetables like carrots and potatoes. Perfect for a cozy family dinner, it’s filling, easy to make, and packed with wholesome ingredients.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1 cup fresh breadcrumbs
- 1 large egg
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Stew
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare the meatball mixture: In a mixing bowl, combine ground beef, fresh breadcrumbs, egg, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.
- Shape meatballs: Form the mixture into bite-sized balls about 1 inch in diameter, ensuring they are uniform for even cooking.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant and golden.
- Add vegetables: Stir in diced carrots and potatoes, sautéing for about 5 minutes to soften slightly and develop flavor.
- Add liquids and bring to boil: Pour in the diced tomatoes with juices and the low-sodium beef broth. Stir well and bring the mixture to a gentle boil.
- Cook meatballs in stew: Carefully add the prepared meatballs to the pot, ensuring they are submerged. Reduce heat to low and let the stew simmer gently for 30-40 minutes, or until meatballs are cooked through and vegetables are tender.
- Serve: Once cooked, ladle the stew into bowls and serve hot. This dish pairs wonderfully with crusty bread or over rice for an extra satisfying meal.
Notes
- For a richer flavor, brown the meatballs in a skillet before adding to the stew, though this step is optional.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer a thicker stew, you can mash some of the potatoes during cooking or add a small amount of cornstarch slurry at the end.
- Adjust seasoning with additional salt and pepper as needed after cooking, since broth and canned tomatoes can vary in saltiness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
