Weeknight Meatball Stew
Cozy up on busy evenings with this hearty and flavorful Weeknight Meatball Stew—an all-in-one comfort dish that's as satisfying as it is simple to make. Tender homemade meatballs, seasoned with Parmesan and Italian herbs, are the star of this soul-warming stew, simmered to perfection alongside chunks of Yukon Gold potatoes, carrots, celery, and a savory beef broth infused with tomato paste. With just 15 minutes of prep and a straightforward cooking process, this recipe is perfect for weeknight dinners and yields six generous servings. Serve it with crusty bread or ladle it over rice for a complete, crowd-pleasing meal. Perfect for those seeking quick comfort food recipes, this stew delivers big on flavor and ease!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 large egg
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 4 medium Yukon Gold potatoes, cubed
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, garlic powder, dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
Scoop tablespoon-sized portions of the mixture and roll into meatballs. Set aside on a plate.
Heat 1 tbsp of olive oil in a large soup pot or Dutch oven over medium heat. Sear the meatballs in batches, cooking until browned on all sides but not cooked through (about 3-4 minutes per batch). Remove meatballs and set aside.
Add the remaining 1 tbsp olive oil to the pot. Sauté the diced onion, carrots, and celery for 5 minutes, until softened.
Stir in the tomato paste and cook for another minute to bring out its flavor.
Add the beef broth, cubed potatoes, bay leaf, and 1/2 tsp salt. Bring to a simmer.
Return the meatballs to the pot, gently nestling them into the stew. Cover and simmer for 20 minutes, or until the potatoes are tender and the meatballs are cooked through.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Discard the bay leaf and sprinkle the stew with fresh parsley before serving.
Serve hot with crusty bread or over cooked rice, if desired.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9392 mg | 408% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 30.1 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 660 mg | 51% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 5138 mg | 109% | |
*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.
