Description
A hearty and comforting meatball stew made with savory meatballs, tender vegetables, and a rich, flavorful broth. This easy-to-make dish is perfect for warming up on cold days.
Ingredients
Scale
- For the Meatballs:
- 1 ½ pounds ground beef (80/20)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 2 teaspoons sea salt
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon freshly cracked black pepper
- 1 large egg
- ½ cup breadcrumbs
- 2 teaspoons Worcestershire sauce
- ¼ cup whole milk
- For the Stew:
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 large carrots, large dice (about 1 cup)
- 3 celery ribs, large dice (about 1 cup)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh thyme
- 6 cups beef stock
- 2 teaspoons beef bouillon or better than bouillon
- 4 small Yukon Gold potatoes, cut into 1½-inch pieces
- 1 cup fresh green beans, cut into 2-inch pieces
- 3 tablespoons cornstarch
- ¼ cup cold water
- Flat leaf parsley, for serving
Instructions
- In a large bowl, mix together ground beef, garlic powder, onion powder, sea salt, Italian seasoning, pepper, egg, breadcrumbs, Worcestershire sauce, and whole milk until fully combined.
- Roll the mixture into 24 golf ball-sized meatballs and set aside.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the meatballs on all sides, working in batches to avoid overcrowding. Set the browned meatballs aside.
- In the same pot, add the remaining 1 tablespoon of olive oil and cook the diced onions, carrots, and celery for about 5 minutes, until softened.
- Add minced garlic and cook for another minute.
- Stir in tomato paste and fresh thyme, then add the meatballs, beef stock, and beef bouillon.
- Bring to a boil, then reduce heat to a simmer.
- Add the Yukon Gold potatoes and green beans.
- Cover and simmer for about 20 minutes, until the vegetables are tender, and the meatballs are fully cooked.
- In a small bowl, mix cornstarch and cold water to create a slurry.
- Stir this mixture into the stew and cook for another 5–7 minutes until the stew thickens.
- Serve with a sprinkle of parsley and crusty bread or buttered egg noodles for a complete meal.
Notes
- This meatball stew is perfect for meal prep and leftovers.
- The flavors of this hearty meatball stew improve the next day.
- Store the stew in the refrigerator for up to a few days or freeze for longer storage.
- Serve this comforting meatball stew with crusty bread, buttered egg noodles, or a fresh salad.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 426
- Sugar: 4 g
- Sodium: 1360 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 84 mg
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