Meatballs Stew
Cozy up with a bowl of hearty and flavorful Meatballs Stew, a one-pot comfort food classic that's perfect for weeknight dinners or special gatherings. This recipe features tender, homemade meatballs infused with garlic, parsley, and a touch of seasoning, simmered to perfection in a savory tomato and beef broth base. The stew is packed with nourishing vegetables, including carrots, celery, and potatoes, making it a complete, satisfying meal. With its aromatic blend of bay leaf, thyme, and paprika, this dish delivers bold, comforting flavors in every bite. Serve it with crusty bread or over a bed of rice to soak up the rich, delicious gravy. Ready in just an hour, this Meatballs Stew is a soul-warming recipe you'll want to add to your rotation!
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Recipe Information
Ingredients
- 500 grams ground beef
- 80 grams breadcrumbs
- 1 large egg
- 3 cloves garlic cloves
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 3 medium potatoes
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 4 cups beef broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly and shape into 1-inch meatballs.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Brown the meatballs in batches, being careful not to overcrowd the pot. Set aside the meatballs once browned.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, chopped carrots, and sliced celery for about 5 minutes, or until softened.
Add the tomato paste to the vegetables and cook for 1 minute, stirring constantly.
Pour in the crushed tomatoes and beef broth. Stir well to combine.
Add the bay leaf, dried thyme, and paprika to the pot. Bring the mixture to a gentle simmer.
Carefully add the browned meatballs back into the pot, along with the diced potatoes.
Cover the pot and let the stew simmer over low heat for 25-30 minutes, or until the potatoes are tender and the meatballs are fully cooked.
Taste the stew and adjust the seasoning with additional salt and pepper if necessary.
Remove the bay leaf before serving. Serve the meatballs stew warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 981 mg | 21% | |
*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.
