Meatball Chowder
Warm, hearty, and bursting with comfort, this Meatball Chowder recipe is the ultimate one-pot meal that combines tender homemade meatballs with a creamy, flavor-packed broth. Perfectly seasoned beef meatballs are browned to perfection before being simmered alongside vibrant vegetables, tender potatoes, and a rich blend of chicken broth and heavy cream. This silky chowder is elevated further with the addition of sweet corn and a touch of fresh parsley for garnish. Ready in just an hour, this satisfying dish is ideal for cozy family dinners or when you’re craving a comforting bowl of homemade goodness. Serve it piping hot with crusty bread to soak up every last drop of this irresistible chowder! Keywords: Meatball Chowder recipe, creamy chowder, homemade meatballs, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup breadcrumbs
- 1 large egg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (chopped)
- 2 medium celery stalks (chopped)
- 3 cloves garlic cloves (minced)
- 2 medium potatoes (peeled and cubed)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen corn
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, egg, onion powder, garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix gently with your hands until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large soup pot over medium-high heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs and set them aside.
In the same pot, add diced onion, chopped carrots, and chopped celery. Sauté for 5-6 minutes, or until the vegetables are soft and fragrant.
Add the minced garlic and cook for an additional 1 minute.
Stir in the cubed potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes.
Return the browned meatballs to the pot and simmer for an additional 15 minutes, or until the meatballs are fully cooked and the potatoes are tender.
Stir in the heavy cream and frozen corn. Cook for another 5 minutes, allowing the chowder to heat through.
Taste the chowder and adjust seasoning with the remaining salt, if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 715 mg | 15% | |
*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.
