How to Make Meatball and Vegetable Stew - A Step-by-Step Guide

Meatball and vegetable stew is a hearty and comforting dish that is perfect for those cold winter nights. This savory stew is packed with tender meatballs, colorful vegetables, and a rich, flavorful broth that will warm you from the inside out. Whether you're looking for a simple weeknight dinner or a dish to impress your friends and family, this recipe is sure to please.

The key to a delicious meatball and vegetable stew is using high-quality ingredients and taking your time to layer the...

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Ingredients

  • vegetable cooking spray
  • 1 ½ pounds ground beef
  • ½ cup finely grated Parmesan cheese
  • ¼ cup bread crumbs
  • 1 large egg
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 cup sliced celery
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth, or more as needed
  • 1 (6 ounce) can tomato paste
  • 1 (10 ounce) package frozen peas
  • 2 cups peeled and cubed potatoes
  • 1 cup cubed carrots
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
  • Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
  • Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.
  • Nutrition

    357 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 81mg
    • Sodium: 1269mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 23g
    • Vitamin C: 22mg
    • Calcium: 127mg
    • Iron: 7mg
    • Potassium: 843mg