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Meatball Stew

Meatball stew with tender potatoes and carrots simmered with browned homemade meatballs in a thick, flavorful brown gravy. Rolled meatballs cook right in the pot so every bite is hearty and cohesive.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 0.25 cup milk
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 2 tbsp vegetable oil
Stew
  • 1 onion, diced
  • 2 tbsp all-purpose flour
  • 4 cup beef broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 lb potatoes, cubed
  • 3 carrots, sliced
  • 1 cup frozen peas

Equipment

  • 1 Dutch oven

Method
 

Make and brown the meatballs
  1. In a bowl, mix ground beef, breadcrumbs, large egg, milk, salt, and garlic powder until just combined, then roll into 1 1/2-inch meatballs. Keep them uniform so they cook evenly.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the meatballs in batches, cooking until browned on all sides, then set aside.
Build the stew base
  1. Add the diced onion to the pot and cook for 4 minutes. Stir occasionally until softened and starting to turn translucent.
  2. Sprinkle in all-purpose flour and stir for 1 minute. Cook the flour to remove the raw taste.
  3. Whisk in beef broth, tomato paste, Worcestershire sauce, and dried thyme until smooth. Scrape the browned bits from the bottom for extra flavor.
Simmer until tender
  1. Add the potatoes, cubed, and carrots, sliced, to the pot. Stir to coat everything in the thickened broth.
  2. Return the browned meatballs to the pot and bring the mixture to a gentle simmer. Simmer covered for 25-30 minutes, until the vegetables are tender and the gravy looks thick.
Finish and serve
  1. Stir in frozen peas and simmer for 5 minutes. Cook just until the peas are bright green and hot.
  2. Serve the meatball stew hot. Ladle into bowls so you get meatballs, potatoes, carrots, and peas in each serving.

Notes

Pro tip: browning the meatballs in batches helps them develop color instead of steaming, which makes the stew taste deeper. Store leftovers in the fridge for up to 4 days; reheat gently on the stovetop until hot throughout. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge. For a lighter option, use lean ground beef (90% lean) and add an extra splash of broth if the gravy thickens too much when reheated.