Vegetable and Meatball Stew
Warm up with a hearty bowl of Vegetable and Meatball Stew, a comforting one-pot meal brimming with rich flavors and nutritious ingredients. Featuring tender homemade beef meatballs seasoned with garlic and herbs, this stew is packed with an array of vibrant vegetables like carrots, celery, zucchini, and potatoes, all simmered to perfection in a savory tomato and broth base. Enhanced by aromatic bay leaves and dried thyme, this easy-to-make dish strikes the perfect balance between wholesome and satisfying. Whether you're feeding a hungry family or meal-prepping for the week, this classic stew is a flavorful, protein-packed dinner that’s ready in just one hour. Serve it with crusty bread for an irresistibly cozy meal.
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Recipe Information
Ingredients
- 500 grams ground beef
- 50 grams bread crumbs
- 1 large egg
- 2 cloves garlic
- 1 large onion
- 2 medium carrots
- 2 pieces celery stalks
- 3 medium potatoes
- 1 large zucchini
- 400 grams canned diced tomatoes
- 1 liter chicken or beef broth
- 2 tablespoons olive oil
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
In a mixing bowl, combine the ground beef, bread crumbs, egg, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs and cook for 3-4 minutes, turning occasionally, until browned on all sides. Remove the meatballs and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes until translucent.
Add the carrots, celery, and potatoes (all chopped into bite-sized pieces) to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the canned diced tomatoes, chicken or beef broth, bay leaves, thyme, remaining salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
Add the browned meatballs and zucchini (chopped into bite-sized pieces) to the stew. Simmer for an additional 10 minutes, or until the potatoes and carrots are tender and the meatballs are cooked through.
Taste and adjust seasoning if necessary. Remove the bay leaves before serving.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 9818 mg | 427% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 52.4 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 516 mg | 40% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3896 mg | 83% | |
*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.
