Description
This Hearty Meatball Stew is a comforting and flavorful meal combining tender beef meatballs with a rich vegetable and tomato broth. Perfect for a cozy dinner, the stew is packed with nutritious ingredients like carrots, potatoes, and fresh parsley, simmered to perfection for a wholesome dish that warms you from the inside out.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1 cup fresh breadcrumbs
- 1 large egg
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Stew
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil (for sautéing)
Instructions
- Prepare Meatball Mixture: In a mixing bowl, combine the ground beef, fresh breadcrumbs, egg, chopped fresh parsley, salt, and pepper. Mix everything well until fully incorporated to ensure the meatballs hold together during cooking.
- Shape Meatballs: Form the mixture into bite-sized balls, approximately 1 inch in diameter, making sure they are uniform for even cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until they become translucent and soft, about 5 minutes. Then add the minced garlic and sauté until golden and fragrant, about 1-2 minutes.
- Add Vegetables: Stir in the diced carrots and potatoes into the pot. Cook for about 5 minutes, stirring occasionally, to slightly soften the vegetables and meld flavors.
- Add Liquids: Pour in the can of diced tomatoes (including juices) and the 4 cups of low-sodium beef broth. Bring the mixture to a gentle boil to combine all ingredients.
- Cook Meatballs in Stew: Gently place the formed meatballs into the simmering stew. Reduce the heat to low and cover the pot. Let the stew cook for 30 to 40 minutes until the meatballs are cooked through and the vegetables are tender.
- Serve: Ladle the stew hot into bowls. It pairs wonderfully with crusty bread or served over rice to soak up the flavorful broth.
Notes
- For a richer flavor, brown the meatballs in a skillet before simmering them in the stew, though it is optional.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust salt and pepper according to taste, especially since low-sodium broth is used.
- Leftovers can be refrigerated for 2-3 days or frozen for up to 3 months.
- Adding a splash of red wine during the simmering stage can enhance flavor complexity.
