This meatball stew recipe is perfect for when you’re craving something hearty and satisfying that’s also nutritionally balanced. Ideal for those busy days, this meatball and potato stew is not just easy to make but is also great for freezing and reheating.
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🍲 For comforting brothy goodness, check out my baked chicken meatballs in tomato sauce, the lemony turkey meatball stew with kale and potatoes, or my mushroom Stew for a veggie-friendly option.
Meatball Stew With Vegetables
This meatball stew is a real crowd-pleaser. Think of it as a warm hug on a chilly evening.
It’s packed with nourishing ingredients like carrots, onions, celery, green beans and peas, ensuring a balanced meal in every spoonful. The meatballs, a blend of pork and beef, bring protein and more nutrients, plus richness that complements the fresh veggies.
The beauty of this stew lies in its versatility. Make it with beef, pork, lamb or chicken, although I love the traditional beef and pork combo. Swap out the vegetables depending on what you have. Serve it on its own or over a bed of fluffy rice or creamy mashed potatoes for a more indulgent meal. Plus, it’s a fantastic option for meal prep – freeze it, and you have a ready-to-go meal for another day.
So, why choose this meatball and potato stew recipe? Because it’s straightforward, full of flavour, and made with accessible ingredients. It’s a no-fuss, delicious way to bring a nutritious meal to your table.
Ingredients
- Meatballs: A mix of ground pork and beef for a juicy, flavourful bite. Breadcrumbs and eggs bind the meatballs, while spices like smoked paprika and Italian seasoning add depth. Swap the pork for chicken or turkey for a leaner option; use gluten-free breadcrumbs or even leaven them out if doing a grain-free version.
- Vegetables: Carrots, onions, and celery form the aromatic base. Green beans and peas add colour and texture. Feel free to experiment with other veggies like bell peppers or zucchini.
- Flavour Boosters: Worcestershire sauce and soy sauce bring umami, and smoked paprika adds a subtle smokiness. Fresh parsley finishes the dish with a pop of colour and freshness.
How To Make Meatball Stew
- Make the Meatballs: Mix meats, breadcrumbs, egg, and spices. Form into balls and brown in a pan.
- Sauté Vegetables: Cook onions, celery, and carrots in the same pot. Add garlic, potatoes, and green beans.
- Simmer Stew: Add tomatoes, stock, sauces, and spices. Bring to a boil, then simmer.
- Combine: Add meatballs to the pot. Cook until veggies are tender and meatballs are done.
- Final Touches: Adjust seasoning, thicken if desired, and garnish with parsley.
Slow Cooker Meatball Stew Version
After browning the meatballs and sautéing vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Adjust seasoning and thicken before serving.
What To Serve With Meatball Stew
Pair this stew with crusty bread, rice, quinoa, couscous or mashed potatoes. A side salad adds a fresh contrast to the hearty stew.
This meatball stew recipe is more than just a meal; it’s a comforting experience that brings both flavour and nutrition to your table. Happy cooking and enjoy every bite! Irena xo
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Ingredients
For the Meatballs:
- 1/2 lb ground pork 450 grams
- 1/2 lb ground beef 450 grams
- 1/2 cup breadcrumbs
- 1 egg medium
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp Italian seasoning or dry Italian herbs
- ½ tsp pepper
For the Stew:
- 2 tbsp olive oil
- 1 onion large, chopped
- 1 celery rib chopped
- 2 carrots sliced
- 3 garlic cloves minced
- 4 potatoes medium-sized, peeled and diced into cubes
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 tomatoes diced can (14 oz)
- 4 cups beef stock enough to just cover the ingredients
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 cup peas frozen
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
Make the Meatballs
- In a bowl, combine ground pork, ground beef, breadcrumbs, egg, smoked paprika, garlic powder, Italian seasoning, salt, and pepper.
- Mix well and form into small meatballs, about 1 inch in diameter.
- In a large pot or pan, heat some olive oil over medium heat. Add meatballs and cook until browned on all sides. You only need to brown them slightly, not cook them through. Remove and set aside.
Prepare the Stew
- In the same pot, add a bit more olive oil if needed. Sauté onions, celery and carrots for 4-5 minutes.
- Add garlic and stir until fragrant.
- Add potatoes and green beans, followed by paprika, canned tomatoes, Worcestershire sauce, beef stock, and soy sauce.
- Bring to a boil, then reduce heat, cover with a lid and simmer for 10 minutes, then uncover and simmer for 5 minutes.
Combine Meatballs and Stew
- Add the browned meatballs to the pot. Simmer everything together, no lid, for an additional 10 minutes, or until the vegetables are tender and the meatballs are cooked through. Some of the liquid will evaporate during cooking.
Final Touches
- Taste and adjust the seasoning with salt and pepper.
- If the stew liquid needs thickening, combine 1 tbsp of flour with 3-4 tablespoons of the liquid from the stew in a separate bowl, Whisk until smooth, then stir back into the stew.
- Top with the fresh parsley just before serving.
Serve
- Ladle the stew into bowls and enjoy!
The meatballs were tender and flavorful, and the stew itself was rich and hearty. It was the perfect comfort food on a chilly evening. I will definitely be making this again!
Can’t wait to try this. I’m going to try it with vegan meatballs and veggie stock. Thanks for the inspiration.
This was so hearty and delish! An absolute must for these cold winter days.
We had this meatball stew for dinner last night and it was the ultimate comfort food! So delicious!
This was everything a gourmet meal should be, and then some! Turned out hearty, bold and delicious; my kind of comfort food, indeed!