Meatball Stew: The Ultimate Homemade Meatball Stew Recipe

Introduction to Meatball Stew

Meatball stew is the epitome of comfort food, bringing warmth and joy to any table. This hearty dish, filled with tender meatballs, fresh vegetables, and rich broth, is perfect for chilly evenings or family gatherings. The combination of flavors and textures creates a satisfying meal that is not only delicious but also easy to prepare. With simple ingredients and straightforward instructions, this homemade meatball stew will quickly become a favorite in your household.

A Personal Story Behind My Meatball Stew Journey

Growing up, my family had a tradition of gathering around the dinner table every Sunday for a big meal. One of our favorites was my grandmother’s meatball stew. The aroma that filled the kitchen as it simmered on the stove was unmatched. It was more than just a meal; it was a time for stories, laughter, and connection. Now, I carry on that tradition with my own family, making this comforting dish to create new memories while honoring the old ones.

What Makes This Meatball Stew Recipe Special?

What sets this meatball stew apart is the homemade meatballs, which are juicy and flavorful thanks to a blend of spices and seasonings. The addition of fresh vegetables like carrots, celery, and Yukon Gold potatoes not only enhances the taste but also adds nutritional value to the dish. Plus, the stew’s thick and hearty consistency makes it a filling meal on its own. It’s versatile too; you can customize it with your favorite vegetables or herbs, making it uniquely yours.

The Full Meatball Stew Recipe

Ingredients

• 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 bread crumbs
• 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

1. In a large bowl, combine the ground beef, garlic powder, onion powder, sea salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and whole milk. Mix well using your hands for the best texture, or use a stand mixer with a paddle attachment if you prefer. (Tip: Dampen your hands with water to make rolling the meatballs easier!)
2. Shape the mixture into golf ball-sized meatballs, about 2 tablespoons each, making around 24 meatballs.
3. In a large Dutch oven or heavy-bottom stock pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. They don’t need to be fully cooked at this stage. Once browned, set the meatballs aside on a plate.
4. If needed, deglaze the pan with a few tablespoons of beef stock. Add the remaining tablespoon of olive oil to the pot, then add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the tomato paste and thyme, mixing well.
6. Return the browned meatballs to the pot, along with the beef stock and beef bouillon. Bring the mixture to a boil over high heat, then reduce to a simmer.
7. Add the potatoes and green beans to the pot. Cover with a tight-fitting lid and simmer for 20 minutes, or until the vegetables are tender and the meatballs reach an internal temperature of 160°F (71°C). (Tip: If you prefer firmer green beans, add them 10 minutes after the potatoes.)
8. In a small bowl, mix the cornstarch and cold water until smooth. Stir this cornstarch slurry into the stew and cook over low heat for an additional 5-7 minutes, or until the stew has thickened.
9. Serve the hearty stew garnished with fresh parsley, alongside some crusty bread or buttered egg noodles.

Serving Suggestions and Variations for Meatball Stew

This meatball stew is delicious on its own, but you can elevate it further with a few simple tweaks. Consider serving it with a side of warm, crusty bread for dipping or over a bed of buttered egg noodles for a filling meal. You can also modify the vegetables based on what’s in season or what you have on hand, such as adding peas or bell peppers. For a touch of freshness, sprinkle some grated Parmesan cheese on top before serving.

Frequently Asked Questions About Meatball Stew

Can I make this stew ahead of time?
Yes! This stew can be made ahead of time and actually tastes even better the next day as the flavors meld together. Just reheat it gently on the stove before serving.

Can I freeze meatball stew?
Absolutely! Allow the stew to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.

Is this stew gluten-free?
To make this stew gluten-free, you can substitute the bread crumbs with gluten-free alternatives and ensure the beef stock is also gluten-free.

Can I use different types of meat?
While this recipe uses ground beef, you can certainly experiment with ground turkey or chicken for a lighter version, or even a combination of meats for added flavor.

Homemade Meatball Stew

A comforting dish featuring juicy meatballs and fresh vegetables in a hearty broth.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1.5 pounds ground beef 80/20
• 0.75 teaspoon garlic powder
• 0.75 teaspoon onion powder
• 2 teaspoon sea salt
• 1.5 teaspoon Italian seasoning
• 0.25 teaspoon freshly cracked black pepper
• 1 large egg
• 0.5 cup bread crumbs
• 2 teaspoon Worcestershire sauce
• 0.25 cup whole milk

Stew Ingredients

• 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 into 1½-inch pieces
• 1 cup fresh green beans cut into 2-inch pieces
• 3 tablespoons cornstarch
• 0.25 cup cold water
• 1 bunch flat leaf parsley for serving

Instructions

 

• In a large bowl, combine the ground beef, garlic powder, onion powder, sea salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and whole milk. Mix well using your hands for the best texture, or use a stand mixer with a paddle attachment if you prefer.
• Shape the mixture into golf ball-sized meatballs, about 2 tablespoons each, making around 24 meatballs. Dampen your hands with water to make rolling easier.
• In a large Dutch oven or heavy-bottom stock pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. They don’t need to be fully cooked at this stage. Once browned, set the meatballs aside on a plate.
• If needed, deglaze the pan with a few tablespoons of beef stock. Add the remaining tablespoon of olive oil to the pot, then add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the tomato paste and thyme, mixing well.
• Return the browned meatballs to the pot, along with the beef stock and beef bouillon. Bring the mixture to a boil over high heat, then reduce to a simmer.
• Add the potatoes and green beans to the pot. Cover with a tight-fitting lid and simmer for 20 minutes, or until the vegetables are tender and the meatballs reach an internal temperature of 160°F (71°C). If you prefer firmer green beans, add them 10 minutes after the potatoes.
• In a small bowl, mix the cornstarch and cold water until smooth. Stir this cornstarch slurry into the stew and cook over low heat for an additional 5-7 minutes, or until the stew has thickened.
• Serve the hearty stew garnished with fresh parsley, alongside some crusty bread or buttered egg noodles.

Notes

For added flavor, consider using fresh herbs like rosemary or basil. This stew can be made ahead of time and tastes even better the next day! No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Keyword Homemade Meatball Stew Recipe