Meatball Stew – Ever have one of those days when you just need comfort food? For me, it was a chilly Sunday afternoon, and the weather couldn’t have been drearier. I remember staring at my pantry, uninspired, when I stumbled on this idea: meatball stew. I’d made meatballs before, sure, but putting them in a stew felt like an experiment.
I threw together a pot with some ground beef, veggies, and broth, crossing my fingers that it’d turn into something edible. To my surprise (and relief!), it wasn’t just edible—it was incredible. The meatballs were tender, the potatoes soaked up all that rich, savory broth, and the green beans added just enough crunch. My family went back for seconds, which is the ultimate test in my house. Now, it’s one of those meals I can’t wait to share—especially on nights when we all need a little pick-me-up.
Why You’ll Love This Meatball Stew Recipe?
- Ultimate Comfort Food: It’s hearty, warm, and perfect for those days when only a bowl of something cozy will do.
- Make-Ahead Friendly: The flavors only get better the next day, making it a lifesaver for busy weeks.
- Customizable: Hate green beans? No problem. Swap them for peas or zucchini. Prefer chicken meatballs? Go for it!
- Family-Approved: Even my picky eaters can’t resist this one—especially with buttered noodles on the side.
Ingredient Notes:
This meatball stew recipe might feel fancy, but it’s made with pantry basics. Let’s break down why each ingredient matters:
- Ground Beef (80/20): Just the right amount of fat for juicy, flavorful meatballs. You could use leaner beef, but they might be a tad drier.
- Bread Crumbs: These help bind the meatballs and keep them tender. Panko works too if you like a lighter texture.
- Potatoes: Yukon Golds are my go-to because they hold their shape but still turn buttery. If you only have russets, just cut them a bit bigger.
- Green Beans: These add a fresh, slightly crisp contrast to the rich broth. If you’re not a fan, peas or spinach work well too.
- Beef Stock: This is the base of your stew, so use the good stuff if you can. Homemade stock or a quality bouillon makes a big difference.
- Tomato Paste: Adds depth and a little tang that balances the richness of the broth.
Pro Tip: Don’t skip browning the meatballs! It’s an extra step, sure, but it adds so much flavor to the stew. The browned bits left in the pot? Pure gold.
How To Make Meatball Stew?
Cooking this stew feels like a dance—each step builds on the last. Here’s how to make it:
- Make the Meatballs:
In a big bowl, mix the ground beef with garlic powder, onion powder, Italian seasoning, egg, bread crumbs, Worcestershire sauce, and milk. Using your hands works best (yes, it’s messy, but totally worth it). Roll them into golf ball-sized meatballs—you’ll get about 24. - Brown the Meatballs:
Heat some olive oil in a big pot and brown the meatballs on all sides. They don’t need to cook through just yet—they’ll finish in the stew. Set them aside on a plate. - Sauté the Veggies:
In the same pot, add a little more oil if needed, then toss in the diced onion, carrots, and celery. Sauté until they start to soften, about 5 minutes. Add the garlic and cook for another minute. The smell at this point? Heavenly. - Build the Broth:
Stir in the tomato paste and thyme, coating the veggies. Add the beef stock and bouillon, then return the meatballs to the pot. Bring it all to a boil, then reduce to a gentle simmer. - Add the Potatoes and Green Beans:
Toss in the potatoes and let them cook for about 10 minutes. Add the green beans for the last 10 minutes so they stay slightly crisp. Everything should be tender but not falling apart. - Thicken the Broth:
Mix the cornstarch and cold water in a small bowl to make a slurry. Stir it into the stew and let it simmer for another 5–7 minutes until the broth thickens. It’ll coat your spoon perfectly. - Serve and Enjoy:
Ladle the stew into bowls, sprinkle with fresh parsley, and serve with crusty bread or buttered noodles. It’s the kind of meal that makes you sigh with happiness after every bite.
Storage Options:
This stew is a dream for leftovers. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if the broth has thickened too much. If you want to freeze it, skip the potatoes—they can get a little mushy. Just add fresh ones when you’re reheating.
Variations and Substitutions:
One of my favorite things about this stew? You can make it your own! Here are some ideas:
Want To Save This Recipe?
- Switch the Protein: Use ground turkey, chicken, or even plant-based meat for the meatballs.
- Add More Veggies: Peas, corn, or zucchini would be great additions. You could even throw in some spinach at the end.
- Make It Gluten-Free: Use gluten-free bread crumbs and cornstarch, and double-check your bouillon.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
What to Serve with Meatball Stew?
This stew is hearty enough to stand on its own, but pairing it with the right side takes it to the next level:
- Crusty Bread: Perfect for soaking up every last drop of that rich broth.
- Buttered Egg Noodles: A kid-approved option that makes this meal even cozier.
- Simple Salad: A crisp green salad with a tangy vinaigrette adds a nice contrast.
- Mashed Potatoes: Skip the potatoes in the stew and serve it over a big pile of creamy mashed potatoes instead.
Frequently Asked Questions:
Can I make this ahead of time?
Definitely! In fact, the flavors get even better after sitting overnight. Just reheat it gently to keep the meatballs tender.
Can I freeze this stew?
Yes, but leave out the potatoes—they don’t freeze well. Add fresh ones when you’re reheating.
Can I use store-bought meatballs?
Absolutely! If you’re short on time, pre-made meatballs work great. Just brown them first if they’re raw, or add them straight to the stew if they’re fully cooked.
This meatball stew recipe isn’t just a meal—it’s an experience. It’s hearty, comforting, and perfect for sharing with the people you love. I hope you give it a try! And if you do, I’d love to hear how it turns out—or what creative twists you add.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Meatball Stew Recipe
Ingredients
For the Meatballs:
- 1 ½ lbs ground beef 80/20
- ¾ tsp garlic powder
- ¾ tsp onion powder
- 2 tsp sea salt
- 1 ½ tsp Italian seasoning
- ¼ tsp freshly cracked black pepper
- 1 large egg
- ½ cup bread crumbs
- 2 tsp Worcestershire sauce
- ¼ cup whole milk
For the Stew:
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion diced (about 1 cup)
- 2 large carrots diced (about 1 cup)
- 3 celery ribs diced (about 1 cup)
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 tsp fresh thyme minced
- 6 cups beef stock
- 2 tsp beef bouillon or Better Than Bouillon
- 4 small Yukon Gold potatoes cut into 1½-inch pieces
- 1 cup fresh green beans trimmed and cut into 2-inch pieces
- 3 tbsp cornstarch
- ¼ cup cold water
- Fresh parsley chopped, for garnish
Instructions
Prepare the Meatballs:
- In a large mixing bowl, combine the ground beef, garlic powder, onion powder, sea salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and milk. Mix thoroughly, preferably using your hands, until all ingredients are evenly combined. Form the mixture into golf ball-sized meatballs (about 24 pieces) and place them on a plate.
Brown the Meatballs:
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the meatballs in batches, ensuring they are not overcrowded, and brown them on all sides. Once browned, transfer the meatballs to a plate. They do not need to be fully cooked at this stage.
Sauté the Vegetables:
- Add the remaining tablespoon of olive oil to the same pot. Add the diced onion, carrots, and celery, and cook over medium heat for about 5 minutes or until the vegetables begin to soften. Stir occasionally to prevent sticking. Add the minced garlic and cook for an additional minute until fragrant.
Build the Stew Base:
- Stir in the tomato paste and fresh thyme, ensuring the vegetables are coated evenly. Pour in the beef stock and add the bouillon, stirring until dissolved. Return the browned meatballs to the pot.
Simmer the Stew:
- Bring the stew to a boil over high heat, then reduce to a simmer. Add the potatoes, cover the pot with a lid, and let it simmer for 10 minutes. After 10 minutes, add the green beans and continue simmering for an additional 10 minutes, or until the vegetables are tender and the meatballs are fully cooked (internal temperature of 160°F).
Thicken the Broth:
- In a small bowl, mix the cornstarch with cold water until smooth. Gradually add the cornstarch slurry to the stew while stirring. Let the stew simmer for 5–7 more minutes until the broth thickens to your desired consistency.
Serve:
- Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or buttered noodles for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
