When chilly days roll in, few dishes satisfy quite like a rich and comforting meatball stew recipe. Packed with hearty vegetables and tender beef meatballs, this stew is a bowlful of coziness.
It’s perfect for feeding a hungry crowd or making ahead for the week, with layers of savory depth that only get better the next day. Dip in with crusty bread and savor every bite.
What’s in This Bowl: Key Ingredients for Meatball Stew Recipe
- Ground beef (80/20) – The rich fat content keeps the meatballs juicy and full of flavor.
- Italian seasoning – Adds a fragrant, herby complexity that defines the stew’s Mediterranean soul.
- Breadcrumbs and egg – Help bind the meatballs while keeping them tender and light.
- Worcestershire sauce – A splash of umami magic that deepens the flavor profile of the meatballs.
- Yukon Gold potatoes – Creamy, buttery spuds that hold their shape while absorbing all the rich broth.
- Carrots and celery – Classic stew veggies that bring subtle sweetness and earthy undertones.
- Tomato paste – Adds concentrated richness and gives the broth a vibrant, savory depth.
- Beef stock + bouillon – Layers of meaty flavor that form the base of this comforting stew.
- Fresh green beans – A pop of green and a slight crunch for balance and color contrast.
- Cornstarch slurry – Thickens the stew to luscious, spoon-coating perfection.
Simmer Down With This Cozy Prep
Start by mixing and forming meatballs, then brown them for rich, caramelized flavor. Set them aside while the aromatics and vegetables sauté until fragrant.
Tomato paste and thyme go in next, followed by the meatballs and beefy broth. Let it all simmer gently, then add potatoes and green beans to soften and soak up the savory goodness.
A quick stir of cornstarch slurry thickens the stew beautifully before it’s finished with a sprinkle of fresh parsley.
Cozy Cooking Tips & Stew Savvy Ideas
For deeply flavorful meatballs, don’t skip the browning step—it’s key to locking in both taste and texture. If you like a spicier stew, add a pinch of red pepper flakes to the meatball mix or stir some into the broth.
Not a fan of green beans? Swap in peas or chopped kale. And for a more rustic twist, use sweet potatoes or parsnips instead of Yukon Golds.
This stew also shines when made a day ahead, giving the flavors time to meld. It’s the ultimate make-ahead comfort food.
Leftovers? Here’s How to Make Them Shine Again
Let the stew cool completely before storing in airtight containers. It’ll keep in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Reheat gently on the stove or in the microwave with a splash of broth or water to bring it back to life. The flavors intensify over time, so leftovers might taste even better than the first bowl.
Old-Fashioned Meatball Stew
Ingredients
- For the Meatballs:
- ¾ teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- 1 ½ pounds ground beef 80/20
- ½ cup bread crumbs
- ¼ cup whole milk
- ¾ teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons sea salt
- 1 large egg
- 1 ½ teaspoons Italian seasoning
- For the Stew:
- 1 cup fresh green beans cut into 2-inch pieces
- 4 small Yukon Gold potatoes cut into 1½-inch chunks
- 3 tablespoons extra-virgin olive oil
- 2 large carrots large dice (about 1 cup)
- 3 tablespoons cornstarch
- 2 teaspoons beef bouillon or Better Than Bouillon
- 1 small yellow onion diced (about 1 cup)
- ¼ cup cold water
- 3 garlic cloves minced
- 6 cups beef stock
- 3 celery ribs large dice (about 1 cup)
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh thyme
- Flat-leaf parsley for garnish
Instructions
- Combine ground beef, garlic powder, onion powder, sea salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and whole milk in a large bowl, mixing thoroughly by hand or using a stand mixer with a paddle attachment.
- Shape the mixture into meatballs about the size of golf balls (approximately 2 tablespoons each), yielding around 24. Moisten hands with water to facilitate rolling.
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the meatballs on all sides without fully cooking them through. Work in batches to avoid overcrowding. Transfer browned meatballs to a plate.
- Deglaze the pot with a splash of beef stock if needed. Add the remaining tablespoon of olive oil and sauté the onion, celery, and carrots until they begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until aromatic.
- Mix in tomato paste and thyme, ensuring even distribution. Return the meatballs to the pot and pour in the beef stock along with the beef bouillon. Increase heat to bring to a boil, then lower to a simmer.
- Introduce the potatoes and green beans to the stew. Cover with a tight-fitting lid and simmer for 20 minutes, or until the vegetables are tender and meatballs reach an internal temperature of 160°F. To keep green beans crisp, add them 10 minutes after the potatoes.
- Whisk together cornstarch and cold water in a small bowl until smooth. Stir the slurry into the stew and let it simmer on low until thickened, approximately 5 to 7 minutes.
- Ladle into bowls, garnish with parsley, and serve hot alongside crusty bread or buttered egg noodles.
