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