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Meatball Stew

Meatball Stew

This hearty Meatball Stew combines flavorful meatballs and vegetables in a savory broth for a comforting dish.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • large bowl
  • Dutch oven or heavy-bottom stock pot
  • Plate

Ingredients
  

For the Meatballs

  • 1.5 pounds ground beef 80/20
  • 0.75 teaspoon garlic powder
  • 0.75 teaspoon onion powder
  • 2 teaspoons sea salt
  • 1.5 teaspoons Italian seasoning
  • 0.25 teaspoon freshly cracked black pepper
  • 1 large egg
  • 0.5 cup bread crumbs
  • 2 teaspoons Worcestershire sauce
  • 0.25 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 ribs celery, large dice about 1 cup
  • 3 cloves garlic, 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 in 1½-inch pieces
  • 1 cup fresh green beans, cut into 2-inch pieces
  • 3 tablespoons cornstarch
  • 0.25 cup cold water
  • Flat leaf parsley for serving

Instructions
 

Meatball Preparation

  • In a large bowl, mix together the ground beef, garlic powder, onion powder, salt, Italian seasoning, pepper, egg, bread crumbs, Worcestershire sauce and whole milk until fully combined.
  • Form golf ball-sized meatballs—about 2 tablespoons each—and place them on a plate, about 24 total.
  • Dampen your palms with a bit of water before rolling the meatballs to make rolling easier.

Cooking the Meatballs

  • Heat 2 tablespoons of olive oil in a Dutch oven or stock pot over medium high heat.
  • Brown the meatballs on all sides, then set them aside.
  • Repeat with remaining meatballs.

Cooking the Stew

  • Deglaze the pan with beef stock if necessary.
  • Add remaining tablespoon olive oil along with onions, celery, and carrots.
  • Cook until vegetables are beginning to soften, about 5 minutes.
  • Add garlic and cook until fragrant, about 1 minute.
  • Stir in tomato paste and thyme.
  • Add meatballs back to the pot with beef stock and beef bouillon.
  • Bring to a boil, then reduce to a simmer.
  • Add potatoes and green beans, cover, and simmer for 20 minutes.
  • If desired, add green beans 10 minutes after potatoes.

Thickening and Serving

  • Mix cornstarch and water in a small bowl until smooth.
  • Add the cornstarch slurry to the stew and stir over low heat until thickened, about 5-7 minutes.
  • Serve the stew sprinkled with parsley.
  • Enjoy with crusty bread or buttered egg noodles.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 40mgIron: 3mg
Keyword beef stew, Comfort Food, hearty meal, homemade, Meatball Stew, stew
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