Meatball Stew takes tender homemade meatballs, potatoes and vegetables simmered in a rich tomato broth for an easy, hearty, comforting dinner.
From the recipe collection of Tara Ippolito
There’s just something about a big pot of meatball stew that feels like the perfect cozy dinner. It’s hearty, comforting and packed with tender meatballs, potatoes and vegetables in a rich tomato broth.
I love that everything comes together in one pot and that browning the meatballs and vegetables first adds so much flavor. Serve this with some crusty bread for dipping and you’ve got a dinner the whole family can get into.
WHY YOU’LL LOVE THIS RECIPE
- Hearty and comforting – Meatballs, potatoes and vegetables make this a complete, satisfying meal.
- Loads of flavor – Browning the meatballs and potatoes first gives the stew a deeper, richer flavor.
- Easy ingredients – Everything in this recipe is simple and easy to find.
- Perfect for leftovers – The flavors get even better after everything has had time to sit together.
INGREDIENTS
Here is everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Ground Beef – The base for our tender homemade meatballs.
- Italian Seasoned Breadcrumbs – Adds flavor and helps bind the meatballs together.
- Milk – Keeps the meatballs soft and tender.
- Egg – Helps hold the meatballs together.
- Salt, Pepper, Garlic Powder & Onion Powder – Simple seasonings that give the meatballs plenty of flavor.
- Olive Oil – Used for browning the meatballs and vegetables.
- Onion – Cut into larger pieces so it holds up nicely as the stew simmers.
- Carrot – Cut into thin rounds for a little sweetness and texture.
- Celery – Adds classic savory flavor to the stew.
- Potatoes – Cut into thick half-moon slices so they become tender without disappearing into the stew.
- Italian Seasoning – Adds an easy blend of herbs throughout the broth.
- Garlic – Adds another layer of savory flavor.
- Butter – Combines with the flour to help give the broth some body.
- Flour – Thickens the stew just enough without making it overly heavy.
- Crushed Tomatoes – Creates the rich tomato base.
- Vegetable Broth – Loosens the tomatoes and turns them into a flavorful broth.
- Frozen Peas – Adds a little sweetness and color at the end.
How To Make It
Here's everything you'll need to make this delicious meatball dinner. You can find the full ingredients list along with instuctions on the recipe card below.
- In a large bowl, add the ground beef, breadcrumbs, milk, egg, salt, pepper, garlic powder and onion powder. Mix everything together until just combined. Form the mixture into evenly sized meatballs. Heat a little olive oil in a large skillet, Dutch oven or deep sauté pan over medium-high heat. Add the meatballs and brown them on all sides. They do not need to be completely cooked through at this point because they’ll finish cooking in the stew. Remove them from the pan and set them aside.
- Add the onion, carrot, celery and potatoes to the same pan, adding another drizzle of olive oil if needed. Season the vegetables with salt, pepper and Italian seasoning. Sauté for about 10 minutes, stirring occasionally, until the potatoes begin to brown. Add the garlic and cook for another minute. Push the vegetables slightly toward the sides of the pan and add the butter to the center. Once the butter has melted, stir in the flour. Mix the butter and flour into the vegetables and let it cook for about 1–2 minutes.
- Return the browned meatballs to the pan. Add the crushed tomatoes and vegetable broth. Season with additional salt, pepper, garlic powder and Italian seasoning. Stir in the frozen peas and bring everything to a gentle simmer. Cover and simmer for about 25 minutes, or until the meatballs are completely cooked through and the potatoes and vegetables are tender. Give the stew a final stir, adjust the seasonings if needed and serve warm.
PRO TIPS
- Don’t overmix the meatballs. Mix the ingredients just until they come together so the meatballs stay tender.
- Get some color on those potatoes. Letting them brown for about 10 minutes before adding the liquid gives them much better flavor and helps them hold their shape.
- Cut the potatoes into half-moons. I think that best describes what you did—roughly ¼- to ½-inch rounds that are then cut in half. They’re rustic and perfect for stew.
- Cook the flour before adding the liquid. Giving it a minute or two in the butter removes that raw flour taste and helps create a slightly thicker broth.
- Keep it at a gentle simmer. You don’t need a hard boil. A low simmer will finish cooking the meatballs and potatoes without breaking them apart.
VARIATIONS
- Use beef broth instead of vegetable broth for an even richer beef flavor.
- Add more vegetables like green beans, mushrooms or chopped spinach.
- Make it spicy with crushed red pepper flakes.
- Add Parmesan over each bowl before serving for a little salty, cheesy finish.
- Make it extra saucy by adding additional broth if you prefer a thinner stew.
WHAT TO SERVE WITH THIS
This is definitely hearty enough to be dinner all on its own, but I’d serve it with some Italian bread or garlic bread for soaking up all that tomato broth. A simple side salad would also be great if you want something fresh alongside it.
STORAGE & REHEATING
Keep leftovers in an airtight container in the refrigerator for about 3–4 days. Reheat the stew gently on the stovetop over medium-low heat or in the microwave until warmed through. The potatoes will continue absorbing some of the broth as they sit, so add a splash of vegetable broth when reheating if you want to loosen it up.
You can also freeze the stew, although potatoes can become a little softer or grainier after freezing and thawing. For the best texture, I’d personally recommend enjoying this one fresh or refrigerated.
Other Easy Meatball Recipes
I love a hearty, comfort food recipe. I've rounded up all my Best Meatball Recipes so you can find them easily in one place.
Meatball Stew Recipe
Ingredients
For The Meatballs
- 1 Pound Ground Beef
- ½ Cup Italian Seasoned Breadcrumbs
- 1 Egg
- ¼ Cup Milk
- Salt and Pepper to taste
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
For The Sauce
- 2 Tbs Olive Oil
- 1 Medium Onion, Cut into 1-2" Pieces
- 2 Ribs Celery, chopped
- 1 Large Carrot, sliced into ¼" rounds
- 3 Cloves Garlic, minced
- Salt and Pepper to taste
- ½ teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- 2 Tbs Butter
- 2 Tbs Flour
- 2 Cups Crushed Tomatoes
- 1.5 Cups Vegetable Broth
- 1 Cup Frozen Peas
Instructions
- In a large bowl, add the ground beef, breadcrumbs, milk, egg, salt, pepper, garlic powder and onion powder. Mix everything together until just combined. Form the mixture into evenly sized meatballs.
- Heat a little olive oil in a large skillet, Dutch oven or deep sauté pan over medium-high heat. Add the meatballs and brown them on all sides. They do not need to be completely cooked through at this point because they’ll finish cooking in the stew. Remove them from the pan and set them aside.
- Add the onion, carrot, celery and potatoes to the same pan, adding another drizzle of olive oil if needed. Season the vegetables with salt, pepper and Italian seasoning. Sauté for about 10 minutes, stirring occasionally, until the potatoes begin to brown. Add the garlic and cook for another minute.
- Add the crushed tomatoes and vegetable broth. Season with additional salt, pepper, garlic powder and Italian seasoning. Stir in the frozen peas and bring everything to a gentle simmer.
- Cover and simmer for about 25 minutes, or until the meatballs are completely cooked through and the potatoes and vegetables are tender. Give the stew a final stir, adjust the seasonings if needed and serve warm.
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