Meatball Stew Recipe
A hearty Meatball Stew Recipe made with tender beef meatballs, potatoes, carrots, celery, green beans, tomato paste, thyme, and rich beef stock.
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Servings: 8
Ingredients
For the Meatballs
- 1 ½ lb ground beef 80/20
- ¾ tsp garlic powder
- ¾ tsp onion powder
- 2 tsp sea salt
- 1 ½ tsp Italian seasoning
- ¼ tsp freshly cracked black pepper
- 1 large egg
- ½ cup bread crumbs
- 2 tsp Worcestershire sauce
- ¼ cup whole milk
For the Stew
- 3 tbsp extra-virgin olive oil divided
- 1 small yellow onion diced, about 1 cup
- 2 large carrots large dice, about 1 cup
- 3 celery ribs large dice, about 1 cup
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 tsp minced fresh thyme
- 6 cups beef stock
- 2 tsp beef bouillon or Better Than Bouillon
- 4 small Yukon Gold potatoes cut into 1½-inch pieces
- 1 cup fresh green beans cut into 2-inch pieces
- 3 tbsp cornstarch
- ¼ cup cold water
- Flat leaf parsley for serving
Instructions
Prepare the meatball mixture.
- In a large mixing bowl, combine the ground beef, garlic powder, onion powder, sea salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and whole milk. Mix until fully combined. For the best texture, mix gently by hand. A stand mixer fitted with the paddle attachment may also be used.
Shape the meatballs.
- Form the mixture into golf ball-sized meatballs, using approximately 2 tbsp of mixture for each meatball. Place the formed meatballs on a plate. The mixture should yield about 24 meatballs. If needed, lightly dampen hands with water to prevent sticking while rolling.
Brown the meatballs.
- Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottom stock pot over medium-high heat. Add the meatballs and brown them on all sides. Do not cook them through completely, as they will finish cooking in the stew. Work in batches if necessary to avoid overcrowding the pot.
Remove the meatballs.
- Transfer the browned meatballs to a plate and set aside. If needed, deglaze the pot with a few tbsp of beef stock to loosen any browned bits from the bottom.
Cook the vegetables.
- Add the remaining 1 tbsp of olive oil to the same pot. Add the diced onion, carrots, and celery. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic.
- Add the minced garlic and cook for approximately 1 minute, or until fragrant.
Add tomato paste and thyme.
- Stir in the tomato paste and minced fresh thyme until evenly combined with the vegetables.
Add the meatballs and broth.
- Return the browned meatballs to the pot. Add the beef stock and beef bouillon or Better Than Bouillon. Stir gently to combine.
Bring to a simmer.
- Bring the stew to a boil over high heat. Once boiling, reduce the heat to a simmer.
Add the potatoes and green beans.
- Add the Yukon Gold potatoes and green beans to the pot. Cover with a tight-fitting lid and simmer for approximately 20 minutes, or until the vegetables are tender and the meatballs reach an internal temperature of 160°F. For firmer green beans, add them 10 minutes after adding the potatoes.
Prepare the cornstarch slurry.
- In a small bowl, combine the cornstarch and cold water. Stir until smooth and free of lumps.
Thicken the stew.
- Add the cornstarch slurry to the stew broth. Stir gently over low heat for 5 to 7 minutes, or until the stew has thickened.
Serve.
- Serve the stew warm, sprinkled with flat leaf parsley. Pair with crusty bread or buttered egg noodles if desired.
Notes
To make this recipe gluten-free, replace the bread crumbs in the meatballs with certified gluten-free bread crumbs or crushed gluten-free crackers.
Use a certified gluten-free Worcestershire sauce, as some brands may contain gluten-based ingredients.
Confirm that the beef stock and beef bouillon or Better Than Bouillon are certified gluten-free.
Use gluten-free cornstarch and verify that all seasonings, including garlic powder, onion powder, Italian seasoning, sea salt, and black pepper, are gluten-free and free from cross-contamination warnings.
If serving with bread or noodles, choose certified gluten-free crusty bread, gluten-free egg noodles, gluten-free pasta, rice, or mashed potatoes.
Use clean utensils, bowls, cutting boards, and cookware to prevent cross-contamination if preparing this stew for someone with celiac disease or gluten sensitivity.