German Bavarian Meatball Stew
Transport your taste buds straight to the heart of Germany with this hearty German Bavarian Meatball Stew, a comforting classic infused with rich, rustic flavors. Tender meatballs, made with a savory blend of ground beef, ground pork, garlic, and aromatic parsley, are gently simmered in a robust beef broth brimming with hearty vegetables like potatoes, carrots, celery, and parsnip. A touch of paprika and thyme lends a warm, earthy depth to the broth, while a dollop of creamy sour cream adds a luxurious finish. Perfect for chilly nights or a cozy family dinner, this one-pot wonder brings traditional Bavarian flair to your table and pairs beautifully with crusty bread or spaetzle for an authentic dining experience. Whether you're seeking a hearty comfort food recipe or exploring German cuisine, this meatball stew is sure to impress.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 1 large onion
- 2 pieces garlic cloves
- 1 piece egg
- 100 g breadcrumbs
- 2 tbsp fresh parsley
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 4 medium potatoes
- 3 medium carrots
- 2 pieces celery stalks
- 1 piece parsnip
- 1 L beef broth
- 2 pieces bay leaf
- 1 tsp paprika
- 1 tsp dried thyme
- 4 tbsp sour cream
Instructions
Begin by preparing the meatballs. Finely chop the onion and garlic. In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, egg, breadcrumbs, parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until the ingredients are evenly combined.
Using your hands, shape the mixture into 2-inch meatballs. Place them on a tray and set aside.
In a large soup pot, heat the vegetable oil over medium heat. Add the meatballs in batches, browning them lightly on all sides. Remove the browned meatballs from the pot and set them aside.
Peel and chop the potatoes, carrots, celery, and parsnip into bite-sized pieces.
Using the same pot, add the chopped vegetables and sauté for 5 minutes until slightly softened. Sprinkle with paprika and thyme, stirring to coat the vegetables evenly.
Pour in the beef broth and add the bay leaves. Stir, then bring the mixture to a simmer over medium-high heat.
Carefully return the browned meatballs to the pot. Reduce the heat to low, cover, and let the stew simmer for 45 minutes, stirring occasionally.
After 45 minutes, taste the broth and adjust seasoning with the remaining salt and black pepper, if necessary.
Remove the bay leaves before serving. To add a creamy finish, stir in the sour cream just before serving or offer it on the side.
Ladle the stew into bowls and garnish with additional parsley, if desired. Serve warm with crusty bread or a side of spaetzle for an authentic Bavarian experience.
Nutrition Facts
Calories |
3913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 11069 mg | 481% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 46.7 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 713 mg | 55% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 8080 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
