Description
This Hearty Meatball Stew is a comforting and nutritious dish perfect for any family meal. Combining tender beef meatballs with fresh vegetables like carrots and potatoes, simmered in a savory tomato and beef broth, this stew is full of rich flavors and a satisfying texture. It’s an easy one-pot recipe that warms you up from the inside out.
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
- 1-2 tbsp olive oil (for sautéing)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef, fresh breadcrumbs, egg, chopped parsley, salt, and pepper. Mix them thoroughly until all ingredients are well incorporated.
- Shape the Meatballs: Form the mixture into bite-sized meatballs, approximately 1 inch in diameter, ensuring they are evenly sized for uniform cooking.
- Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent. Then add minced garlic and cook for another 1-2 minutes until golden and fragrant, being careful not to burn the garlic.
- Add Vegetables: Stir in the diced carrots and potatoes to the pot, cooking them for about 5 minutes to slightly soften while stirring occasionally.
- Add Liquids: Pour in the diced tomatoes along with their juices and the low-sodium beef broth. Bring the mixture to a gentle boil to combine all the flavors.
- Cook the Meatballs: Gently add the prepared meatballs into the pot, making sure they’re submerged in the liquid. Reduce the heat to low and let the stew simmer for 30 to 40 minutes, or until the meatballs are fully cooked and the vegetables are tender.
- Serve: Once cooked, serve the stew hot. It pairs wonderfully with crusty bread or over a bed of rice for a complete and hearty meal.
Notes
- Use fresh breadcrumbs for a lighter texture in the meatballs; store-bought can also be used if preferred.
- Low-sodium beef broth helps control the salt level; adjust seasoning at the end if necessary.
- Simmer the stew gently to avoid breaking the meatballs apart.
- This stew can be refrigerated for up to 3 days or frozen for longer storage.
- For extra flavor, add a bay leaf or dried herbs like thyme or oregano during simmering.
