Meatball Stew Recipe
This meatball stew recipe combines tender meatballs, hearty vegetables, and a rich, flavorful broth. It’s the perfect comforting meal for a cozy night in.
8 Servings
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
To make this recipe gluten-free, use gluten-free bread crumbs for the meatballs and ensure your beef bouillon and Worcestershire sauce are certified gluten-free. Replace the cornstarch with arrowroot powder or a gluten-free thickener if preferred.