Meatball and Veggie Stew
Warm, hearty, and brimming with flavor, this Meatball and Veggie Stew is the ultimate comfort food for any season. Juicy, Parmesan-infused meatballs are browned to perfection and simmered in a rich, aromatic broth alongside tender potatoes, zucchini, carrots, and celery. A medley of dried herbs, crushed tomatoes, and garlic brings depth to every spoonful, while fresh parsley adds a burst of brightness. Ready in just one hour, this one-pot wonder is as easy as it is nourishing, making it an ideal choice for busy weeknights or cozy family dinners. Serve it with crusty bread or over fluffy rice for a satisfying, wholesome meal everyone will crave. Perfect keywords: meatball stew, vegetable stew, one-pot meal, comfort food recipe.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 large egg
- 50 grams breadcrumbs
- 30 grams grated Parmesan cheese
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large carrots
- 2 celery stalks
- 3 medium potatoes
- 1 medium zucchini
- 400 grams canned crushed tomatoes
- 1 liter beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
Instructions
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, grated Parmesan, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until fully combined.
Roll the mixture into small meatballs (about 1 inch in diameter) and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches for about 2-3 minutes per side, then remove them and set aside.
Dice the onion, slice the carrots and celery, and chop the potatoes and zucchini into bite-sized pieces.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 2-3 minutes until softened, then stir in the remaining minced garlic and cook for an additional minute.
Add the carrots, celery, and potatoes to the pot. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, dried thyme, and dried oregano. Stir well and cook for 5 minutes.
Pour in the canned crushed tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Return the browned meatballs to the pot and add the chopped zucchini. Simmer for an additional 15 minutes, or until the vegetables are tender and the meatballs are fully cooked through.
Taste and adjust the seasoning as needed. Garnish the stew with freshly chopped parsley before serving.
Serve hot with crusty bread or over cooked rice, if desired.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1456 mg | 31% | |
*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.
