Meatball Stew Recipe

This classic comfort food, the meatball stew, is a one-pot wonder that's perfect for busy weeknights. Packed with protein and veggies, it's a hearty and satisfying meal that will leave you feeling warm and fuzzy inside.
In this recipe, we'll guide you through making delicious and tender meatballs simmered in a rich tomato broth with chunky vegetables like potatoes, carrots, and celery. Feel free to customize the vegetables to your liking, and for a heartier stew, you can add other ingredients like green beans or peas.
This recipe is perfect for feeding a crowd, and leftovers can be easily stored and reheated for another delicious meal. So, gather your ingredients, and let's get cooking!

Ingredients

• For the Meatballs:
• 1 pound ground beef (80% lean)
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For the Stew:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 4 cups beef broth
• 4 medium potatoes, peeled and cubed
• 1 (15-ounce) can green beans, drained
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Directions

1. Make the Meatballs: In a large bowl, combine ground beef, panko breadcrumbs, Parmesan cheese, egg, oregano, basil, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. Roll the mixture into 1-inch meatballs.
2. Brown the Meatballs: Heat olive oil in a large Dutch oven or pot over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Remove the meatballs from the pot and set aside.
3. Saute the Vegetables: In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
4. Simmer the Stew: Add the crushed tomatoes, beef broth, and potatoes to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the potatoes are almost tender.
5. Finish the Stew: Add the browned meatballs and green beans to the pot. Simmer for an additional 15 minutes, or until the meatballs are cooked through and the green beans are heated through. Stir in the chopped parsley and season with salt and pepper to taste.
6. Serve: Serve the meatball stew hot with crusty bread or rice. Enjoy!