There’s nothing quite like a steaming bowl of hearty meatball stew to bring warmth and comfort to your dinner table. Perfect for chilly evenings, family gatherings, or even a simple weeknight meal, this dish is a true crowd-pleaser. Rich, flavorful meatballs simmered in a savory broth with tender vegetables make for a satisfying, one-pot meal that feels like a warm hug on a cold day.
This recipe is inspired by traditional European stews that have been passed down through generations, offering deep flavors developed through slow cooking. Whether served with crusty bread or over creamy mashed potatoes, this meatball stew is sure to become a staple in your kitchen. Let’s dive into how you can make this comforting classic at home.
Ingredients
To make the perfect hearty meatball stew, you’ll need a combination of fresh ingredients for the meatballs and the stew base:
For the Meatballs:
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1 lb (450g) ground beef (or a mix of beef and pork for richer flavor)
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons fresh parsley, chopped
For the Stew:
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, chopped
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2 medium potatoes, cubed
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4 cups beef broth
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1 (14 oz) can crushed tomatoes
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley for garnish
How to Make Hearty Meatball Stew
1. Prepare the Meatballs
Start by combining all the meatball ingredients in a large mixing bowl. Mix until just combined – overmixing can make meatballs tough. Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 inch in diameter. Place them on a tray or plate while you prepare the stew base.
2. Brown the Meatballs
Heat a large pot or Dutch oven over medium heat and add olive oil. Brown the meatballs in batches, turning to ensure all sides get a golden crust. This step adds depth to the flavor of the stew. Remove the browned meatballs and set aside.
3. Sauté Vegetables
In the same pot, add onions, garlic, carrots, and celery. Cook for about 5 minutes until softened and aromatic. Scrape up any browned bits from the meatballs – these will infuse the stew with incredible flavor.
4. Build the Stew Base
Add cubed potatoes, beef broth, crushed tomatoes, smoked paprika, thyme, bay leaf, salt, and pepper. Stir well, then bring the mixture to a simmer.
5. Simmer with Meatballs
Return the browned meatballs to the pot, gently stirring them into the broth. Cover and let the stew simmer for 30–40 minutes, allowing the flavors to meld and the meatballs to cook through completely.
6. Final Touch
Once the stew is ready, remove the bay leaf and taste for seasoning adjustments. Garnish with fresh parsley before serving.
Tips for the Best Meatball Stew
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Use a mix of meats: Combining ground beef and pork gives the meatballs a juicier texture and richer taste.
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Don’t skip browning: Browning meatballs and vegetables before simmering builds layers of flavor.
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Make ahead: This stew tastes even better the next day as the flavors develop overnight.
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Add wine: A splash of red wine when sautéing vegetables adds depth to the stew base.
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Thicken if desired: If you prefer a thicker stew, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) toward the end of cooking.
Variations
This recipe is highly adaptable. Here are some delicious twists:
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Italian Style: Add Italian seasoning, swap smoked paprika for basil, and finish with grated Parmesan cheese.
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Spicy Kick: Stir in crushed red pepper flakes or a spoonful of chili paste for a bit of heat.
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Vegetable Boost: Add bell peppers, mushrooms, or green beans to make it heartier and more nutritious.
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Creamy Version: Stir in a splash of heavy cream or coconut milk for a rich, creamy broth.
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Slow Cooker Method: Brown the meatballs first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Serving Suggestions
Hearty meatball stew is incredibly versatile when it comes to serving:
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With Bread: Serve with warm crusty bread or garlic rolls to soak up the flavorful broth.
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Over Rice: Ladle the stew over fluffy white or brown rice for a filling meal.
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Mashed Potatoes: Creamy mashed potatoes pair beautifully with the savory stew.
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With a Side Salad: A fresh green salad adds a refreshing contrast to the rich stew.
Storage and Reheating
This meatball stew stores beautifully, making it ideal for meal prep:
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze cooled stew in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
Nutritional Information (Approximate per serving)
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Calories: 350
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Protein: 20g
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Fat: 18g
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Carbohydrates: 25g
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Fiber: 4g
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Sugar: 5g
Why You’ll Love This Recipe
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One-Pot Convenience: Everything cooks in a single pot, making cleanup easy.
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Family-Friendly: Even picky eaters love tender meatballs in a flavorful broth.
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Budget-Friendly: Uses affordable ingredients while still tasting like a gourmet dish.
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Make-Ahead Friendly: Perfect for batch cooking and enjoying leftovers.
Hearty Meatball Stew: A Comforting One-Pot Dinner
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
A cozy and flavorful stew featuring tender meatballs simmered with hearty vegetables in a rich, savory broth—perfect for family dinners or a comforting weeknight meal.
Ingredients
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1 lb (450g) ground beef (or a mix of beef and pork)
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons fresh parsley, chopped
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, chopped
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2 medium potatoes, cubed
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4 cups beef broth
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1 (14 oz) can crushed tomatoes
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions
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In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, onion powder, oregano, salt, pepper, and parsley. Mix gently and form into 1-inch meatballs.
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Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove and set aside.
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In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes until softened.
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Add potatoes, beef broth, crushed tomatoes, smoked paprika, thyme, bay leaf, salt, and pepper. Stir to combine.
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Return meatballs to the pot. Cover and simmer for 30–40 minutes until vegetables are tender and meatballs are fully cooked.
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Remove bay leaf, adjust seasonings, and garnish with fresh parsley before serving.
Notes
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For a richer flavor, use a mix of beef and pork.
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Add a splash of red wine when sautéing vegetables for depth.
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Can be made ahead; flavors improve overnight.
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To thicken, stir in a cornstarch slurry at the end of cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
