Meatball Oven Stew
Cozy up with a bowl of hearty comfort food with this delightful Meatball Oven Stew! Featuring tender, homemade beef meatballs perfectly seasoned with Italian breadcrumbs, garlic powder, and onion powder, this dish is a delightful twist on classic stew recipes. Packed with chunks of carrots, potatoes, celery, and onion, and simmered in a rich, herb-infused beef broth, this oven-baked stew delivers bold, savory flavors in every bite. The gentle oven cooking ensures the meatballs stay juicy and the vegetables come out tender, making it a satisfying meal for the whole family. With just 20 minutes of prep, this one-pot wonder is ideal for busy weeknights or a cozy weekend dinner. Serve it with a sprinkle of fresh parsley for a pop of color and freshness. Perfectly warming and full of nutritious ingredients, this Meatball Oven Stew is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams ground beef
- 0.5 cups Italian seasoned breadcrumbs
- 0.25 cups milk
- 1 large egg
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 medium carrots
- 4 medium potatoes
- 3 celery stalks
- 1 large yellow onion
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 1 bay leaf
- 2 tablespoons parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.
Form the mixture into small meatballs, roughly 1 inch in diameter. Place the meatballs on a plate and set aside.
Peel and chop the carrots and potatoes into bite-sized pieces. Slice the celery and onion into thin slices.
Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the meatballs in batches and brown them on all sides, about 2-3 minutes per batch. Remove the meatballs and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped vegetables (carrots, potatoes, celery, onion) and sauté for 5-7 minutes until slightly softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the dried thyme, rosemary, and bay leaf. Bring the mixture to a gentle simmer.
Return the browned meatballs to the pot, nestling them into the broth and vegetables.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes, or until the vegetables are tender and the meatballs are fully cooked.
Carefully remove the pot from the oven and discard the bay leaf. Taste and adjust seasonings with additional salt and pepper if needed.
Serve warm, garnished with chopped parsley if desired. Enjoy your Meatball Oven Stew!
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 7121 mg | 310% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 34.6 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 549 mg | 42% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 7514 mg | 160% | |
*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.
