This Meatball Stew Recipe is one of those comforting, cozy dishes that instantly feels like a warm hug on a chilly day. I absolutely love how the tender, flavorful meatballs soak up that rich, savory broth, making each spoonful deeply satisfying. It’s fantastic for weeknight dinners when you want something hearty but not complicated.
When I first tried this recipe, I was surprised by how well the simple ingredients come together to create such a layered and comforting flavor. You’ll find that it’s perfect any time you’re craving a classic stew with a twist, especially since the meatballs bring that extra touch of homestyle goodness. Trust me, once you make this Meatball Stew Recipe, it’ll be a go-to in your kitchen too.
Why You’ll Love This Recipe
- Hearty and Flavorful: The blend of spices and fresh veggies creates a rich broth that hugs tender meatballs perfectly.
- Family Friendly: Everyone from kids to adults loves how comforting and filling this stew is.
- Flexible to Customize: Add your favorite veggies or swap out seasonings to make it truly your own.
- One-Pot Convenience: This stew delivers big flavor with minimal cleanup — always a win in my book!
Ingredients You’ll Need
The ingredients for this Meatball Stew Recipe come together beautifully to create layers of flavor. Grab fresh veggies and good-quality beef for the meatballs to really make a difference, and don’t skip the Worcestershire sauce—it’s a little trick I discovered that gives the meatballs amazing depth.
- Ground beef: I use 80/20 for the perfect fat balance—juicy but not greasy.
- Garlic powder: Adds mellow warmth without the sharpness of fresh garlic in the meatballs.
- Onion powder: Enhances savory flavor subtly in the meat mixture.
- Sea salt: Brings out all the flavors, so season carefully.
- Italian seasoning: A convenient herb blend that adds classic Italian vibes.
- Freshly cracked black pepper: For a bit of gentle heat and freshness.
- Large egg: Helps bind the meatballs so they stay tender and hold shape.
- Bread crumbs: Keeps meatballs light and soft—don’t skip them!
- Worcestershire sauce: A magic ingredient that amps up the savory depth.
- Whole milk: Adds moisture for tender meatballs without diluting flavor.
- Extra-virgin olive oil: For browning meatballs and sautéing vegetables, adds richness.
- Yellow onion: The foundation of the stew’s aromatics—diced just right.
- Carrots: Sweetness and a bit of texture in chunky bites.
- Celery ribs: Another aromatic layer, diced for subtle crunch.
- Garlic cloves: Added fresh to the stew for punchy fragrance.
- Tomato paste: Deepens the broth with concentrated umami and tang.
- Fresh thyme: A fragrant herb that brightens the stew’s richness.
- Beef stock: The stew’s flavorful liquid base—homemade tastes best if you can.
- Beef bouillon or better than bouillon: Boosts meatiness if your broth is light.
- Yukon Gold potatoes: Creamy texture that holds up nicely in stew.
- Fresh green beans: Adds a fresh snap and color contrast.
- Cornstarch: Thickens the stew without changing flavor.
- Cold water: Used to make the cornstarch slurry smooth.
- Flat leaf parsley: Fresh herb to sprinkle on top for brightness.
Variations
I love that you can make this recipe your own without losing the soul of the dish. Sometimes I swap in ground turkey or even add some chopped mushrooms to the stew for an earthy twist. Play around with veggies or spices to match your mood and pantry.
- Ground Turkey Variation: I’ve replaced beef with turkey for a lighter version, and the stew still turns out tender and flavorful.
- Spicy Kick: Adding a pinch of red pepper flakes to the meatball mix gives it a fun little heat my family enjoys.
- Vegetable Boost: Once, I added chopped kale and bell peppers, which made it extra nutrient-rich and colorful.
- Gluten-Free Option: Simply swap regular bread crumbs for gluten-free ones, and use cornstarch wisely to keep the stew thick and hearty.
How to Make Meatball Stew Recipe
Step 1: Mix and Shape Your Meatballs
Start by combining all the meatball ingredients in a large bowl. I find mixing with my hands is best—it really helps to evenly incorporate the Worcestershire sauce and spices without overworking the beef. Once combined, wet your palms with a bit of water (this prevents sticking) and roll the mixture into golf ball-sized meatballs. This step sets the stage for tender, juicy meatballs that hold their shape perfectly in the stew.
Step 2: Brown the Meatballs
Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Brown the meatballs gently on all sides—don’t worry about cooking them fully yet since they finish cooking in the stew. I usually work in batches to avoid crowding and steam, which keeps the outsides nicely caramelized. Once browned, set the meatballs aside and get ready to build your flavorful base.
Step 3: Sauté Aromatics and Deglaze the Pan
With the same pot, add another tablespoon of olive oil if needed and toss in your diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften—around 5 minutes—then add in the minced garlic. After about a minute, stir in the tomato paste and fresh thyme. If there are any brown bits stuck to the bottom, deglaze with a splash of beef stock to capture that lovely flavor in your stew.
Step 4: Add Meatballs, Stock, and Veggies
Pop your browned meatballs back into the pot, then pour in the beef stock and beef bouillon. Bring the stew to a boil over high heat, then reduce to a low simmer. Add in the potatoes and green beans (or hold green beans for 10 minutes later if you prefer them crisper). Cover with a tight-fitting lid and let everything simmer for about 20 minutes until veggies are tender and the meatballs reach an internal temperature of 160°F.
Step 5: Thicken and Finish
Mix the cornstarch and cold water well in a small bowl to create a smooth slurry. Stir this into your stew and continue simmering on low for another 5-7 minutes, allowing the broth to thicken slightly. The result is a luscious stew that coats your spoon—exactly what I look for in a comforting meal. Serve hot, sprinkled with fresh parsley.
Pro Tips for Making Meatball Stew Recipe
- Don’t Overmix Meatballs: Mixing until just combined keeps them tender—overworking toughens the texture.
- Brown Meatballs Properly: Browning creates flavor and color but don’t cook them through; they’ll simmer later in the stew.
- Add Green Beans Later: To keep green beans vibrant and slightly crisp, add them halfway through cooking if you prefer.
- Use an Instant Read Thermometer: Ensures meatballs reach a safe 160°F without overcooking and drying out.
How to Serve Meatball Stew Recipe
Garnishes
I always finish this stew with a generous sprinkle of fresh flat-leaf parsley—it brightens up the bowl and adds a fresh herbal note just before serving. Sometimes, a little cracked black pepper on top adds a nice touch of warmth too.
Side Dishes
Nothing beats good crusty bread dipped in the rich broth, and my family also loves buttered egg noodles served alongside for a heartier meal. Mashed potatoes or a simple green salad work beautifully too if you want a lighter side.
Creative Ways to Present
For special occasions, I like serving this stew in rustic bread bowls—it looks impressive and makes the meal feel extra cozy. Another fun idea is to plate over creamy polenta or mashed cauliflower to switch up textures and flavors.
Make Ahead and Storage
Storing Leftovers
I store leftover meatball stew in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers are perfect for quick lunches or second dinners!
Freezing
This recipe freezes beautifully—I portion the stew into freezer-safe containers and it keeps for up to 2 months. Just thaw overnight in the fridge before reheating. The meatballs stay tender and the broth remains flavorful.
Reheating
When reheating, I gently warm the stew on the stovetop over low heat to avoid breaking down the meatballs. Stir occasionally and add a splash of water or broth if it feels too thick. Microwave works too, but low power in short bursts helps maintain texture.
FAQs
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Can I make the meatballs ahead of time?
Absolutely! You can prepare and shape the meatballs a day before, store them covered in the fridge, then brown and add them to the stew when ready to cook. This helps save time on busy days.
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What type of ground beef works best for this Meatball Stew Recipe?
I recommend using ground beef with about 20% fat (like 80/20) for juicy, flavorful meatballs. Leaner beef can dry out or make the meatballs less tender.
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Can I use other types of potatoes?
Yes! Yukon Gold are ideal because they hold their shape and have creamy texture, but you can also use red potatoes or russets if you prefer. Just cut them into roughly the same-sized chunks so they cook evenly.
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How do I know when the meatballs are done?
Using an instant-read thermometer is your best bet—they should reach 160°F internally. This ensures they’re cooked through while staying juicy.
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Can this stew be made in a slow cooker?
You can! Brown the meatballs first, then layer everything in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add green beans towards the end of cooking so they stay crisp.
Final Thoughts
This Meatball Stew Recipe holds a special place in my kitchen because it combines simplicity with so much soul. It’s the kind of meal that brings everyone to the table, wraps you in warmth, and fills the house with the best smells. I can’t recommend it enough—give it a try and watch it become a family favorite just like mine!
Print
Meatball Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Meatball Stew recipe features tender, flavorful beef meatballs simmered with fresh vegetables in a rich, savory beef broth. Perfect for a comforting meal, the stew is thickened with a cornstarch slurry and garnished with fresh parsley. Serve it with crusty bread or buttered noodles for a satisfying and delicious dinner.
Ingredients
For the Meatballs:
- 1 1/2 pounds ground beef 80/20
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon freshly cracked black pepper
- 1 large egg
- 1/2 cup bread crumbs
- 2 teaspoons Worcestershire sauce
- 1/4 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 in 1 1/2-inch pieces
- 1 cup fresh green beans, cut into 2-inch pieces
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Flat leaf parsley, for serving
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, garlic powder, onion powder, sea salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and whole milk. Mix thoroughly by hand for best texture, or use a stand mixer with paddle attachment until fully combined.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, about 2 tablespoons each, dampening your palms with water to prevent sticking. You should have approximately 24 meatballs.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Brown the meatballs on all sides, working in batches if needed to avoid overcrowding. They need not be fully cooked at this stage. Set browned meatballs aside on a plate.
- Sauté the Vegetables: If necessary, deglaze the pan with a few tablespoons of beef stock to lift browned bits. Add the remaining tablespoon of olive oil, then add diced onion, celery, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
- Add Tomato Paste and Herbs: Stir in the tomato paste and fresh thyme until well incorporated with the vegetables.
- Simmer the Stew: Return the browned meatballs to the pot. Add beef stock and beef bouillon. Bring the mixture to a boil over high heat, then reduce heat to maintain a simmer.
- Add Potatoes and Green Beans: Stir in Yukon Gold potatoes and green beans. Cover the pot with a tight-fitting lid and simmer for 20 minutes, or until potatoes are tender and meatballs reach an internal temperature of 160°F. For firmer green beans, add them 10 minutes after the potatoes.
- Thicken the Stew: In a small bowl, blend cornstarch with cold water until smooth. Slowly stir the slurry into the stew over low heat. Continue stirring until the broth thickens, about 5-7 minutes.
- Serve: Ladle the stew into bowls and garnish with chopped flat leaf parsley. Serve hot with crusty bread or buttered egg noodles for a complete, comforting meal.
Notes
- Use 80/20 ground beef for a good balance of flavor and moisture.
- Dampening your hands when rolling meatballs prevents sticking and creates smooth meatballs.
- Do not overcrowd the pan when browning meatballs to ensure even searing.
- Check meatball doneness with an instant-read thermometer, aiming for 160°F internal temperature.
- Add green beans later if you prefer them with a firmer texture.
- Adjust seasoning at the end if needed, especially salt.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
