Meatball Stew

Just in time for fall, our Meatball Stew recipe is the hearty, family friendly dinner you’ll be cooking till the first buds of spring.

I mean, how can it miss? Everyone loves stew. Everyone loves meatballs. This right here is the perfect fusion of both.

Best of all, you can cook it on stove top, or in a slow cooker or instant pot!

It’s stew season, friends, and we have you covered! Got beef? Try our authentic Hungarian Goulash. Thinking chicken? Latin Pollo Guisado is a sure winner. And if pork is the meat of the day, Filipino Adobo is just awesome.

But today, I am thinking beyond the typical braising cuts that need to simmer for a few hours to get melt in your mouth tender. Let’s take a little shortcut, and whip up a big pot of meatball stew!

Ingredient Needed

• Ground Beef – When making meatballs, I like to use ground beef with an 80/20 fat ratio, but 85/15 lean will work too. Just be careful not to go too lean, or your meatballs might end up dry. You can also mix in ground pork or even ground lamb for extra flavor.
• Breadcrumbs – For breadcrumbs, I prefer regular, unseasoned ones. Italian style breadcrumbs can add flavors that might not go well with the overall taste. Panko is another neutral option.
• Potatoes – I like to use a waxier type like red or Yukon gold because they hold together better. If you’re using russet potatoes, you might want to reduce the cooking time a bit to prevent them from falling apart.
• Red Wine – A dry variety that tastes good enough to drink.
• Beef Broth – My go-to easy option is Better than Bouillon. You can also use a good quality boxed variety of pre-made beef broth or stock.
• Herbs – If you don’t have fresh herbs, use 1 teaspoon each of dried thyme and rosemary.
• Veggies – Feel free to swap the fresh green beans for frozen, or frozen peas for fresh.

Meatball Stew Recipe

Here I am giving you the stove top method. See further down the post (or in the recipe card) for slow cooker and instant pot directions.

1. Roll the Meatballs: I combine all the meatball ingredients in a large bowl until they’re well mixed. It’s important not to overmix, or the meatballs might end up tough. Then, I roll the mixture into 20-25 equal-sized balls.

2. Brown Meatballs: I heat 2 tablespoons of olive oil in a large Dutch oven or braiser over medium-high heat. Then, I brown the meatballs on all sides, working in batches if needed. Once they’re browned, I remove them to a plate.

3. Sauté Aromatics and Veggies: I reduce the heat to medium and add another tablespoon of olive oil if necessary. Then, I add the onion, carrots, celery, and mushrooms to the pot. I sauté them until they’re starting to soften, which takes about 5 minutes. After that, I add the garlic and flour, mix everything well, and cook for another minute.

4. Reduce Wine: I gradually pour in the wine, stirring to deglaze the pan and scrape up all the browned bits from the bottom. Then, I add the tomato paste and mix everything together well. I let it simmer and reduce for about 5 minutes.

5. Create Stew Base and Simmer Meatballs: I add the beef broth, thyme, rosemary, bay leaf, and the browned meatballs to the pot. After mixing everything together well, I increase the heat to medium-high and bring it to a simmer. Then, I reduce the heat back down to medium and let it simmer for 15-20 minutes.

6. Time to Add in potatoes: Cook for 25 minutes (or less if using starchy varieties).

7. Final Veggie Boost: Finally, I add green beans and peas, and cook for about 5 additional minutes, or until the potatoes and green beans are cooked.

8. Rest: Then I remove from heat and allow the stew to rest for 5-10 minutes before serving.

Slow Cooker Method

This meatball stew is equally delicious in a slow cooker. First, I brown the meatballs as described above, then set them aside on a plate.

In the same pan, I sauté onions, celery, and carrots until they’re soft and fragrant, followed by the garlic. Since we’re using a slow cooker, I skip the and use a cornstarch slurry later.

Next, I transfer the sautéed vegetables to the slow cooker along with all the remaining stew ingredients, except for the cornstarch. I mix everything together well, then gently place the meatballs into the mixture.

I cover the slow cooker and cook on low for 5-6 hours, or on high for 2-3 hours if I’m in a rush. Once the stew is finished cooking, I combine the cornstarch with ¼ cup of cold water, mix it well, and slowly stir it into the stew. I let it cook for an additional 5-10 minutes, uncovered, to allow the stew to thicken to perfection.

Instant Pot Method

When making this meatball stew in my Instant Pot, I start by setting it to Saute mode and adding 2 tablespoons of oil. Once it’s hot, I brown the meatballs in batches, then set them aside on a plate.

If needed, I add a bit more oil to the pot and sauté the onion, celery, carrots, and mushrooms until they start to soften. After about a minute, I turn off the Instant Pot.

Next, I add all the remaining ingredients to the pot, again minus the cornstarch, making sure to stir well and scrape any browned bits off the bottom. Then, I gently place the meatballs back into the mixture.

I seal the Instant Pot with the lid and cook on high pressure for 25 minutes, followed by a natural pressure release.

After the pressure has naturally released, I combine the cornstarch with ¼ cup of cold water, mix it well, and slowly stir it into the stew. Then, I switch the Instant Pot back to Saute mode and let it cook for 5-10 minutes to allow the stew to thicken.

Serving Suggestions

With meat, veggies and starch, meatball stew is a hardy meal all on its own. That being said, I love some biscuits or nice crusty bread on the side to mop up all that savory gravy.

It’s also great over mashed potatoes, egg noodles, or steamed rice.

For a side, think something light to balance out the richness. Steamed veggies or a green salad will fit the bill perfectly.

And if you thought ahead, you’ll still have some of the red wine left to enjoy with dinner. 😉

Jason’s Tips

• Chill the Meatballs: Before cooking, I always chill the formed meatballs. This helps them keep their shape and prevents them from falling apart during browning.
• Use a Heavy-Bottomed Pot: I like to use heavy-bottomed pot or Dutch oven for even cooking of the stew.
• Don’t Rush the Vegetables: When sautéing vegetables, make sure to reduce the heat, and give them time to become aromatic.
• Let it Simmer: If time allows, I let the stew simmer longer to deepen the flavors. However, I adjust the timing for the vegetables to avoid overcooking them.
• Adjust Consistency: If the stew is too thick, I add more broth to reach the desired consistency. Conversely, if it’s too thin, I use a cornstarch slurry to thicken it without altering the flavor.
• Taste and Adjust: Taste as you go, particularly after the stew has simmered, to adjust seasonings. The flavors will develop and change over the cooking time.

Cook up a big pot of my meatball stew, and watch it become your family’s new favorite comfort food. Trust me, this one is going to be a hit with everyone!

Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

Meatball Stew, on our Gypsy Plate… enjoy!

More Great Stew Recipes:
Beef Birria
Chicken Paprikash
Carne Guisada
Sancocho
Beef Tagine
Fricase de Pollo
Coq au Vin
Moqueca

Meatball Stew Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

This Meatball Stew Recipe is a fun and cozy comfort food your whole family will love.

Print

Ingredients

Meatballs

• 1.5 pounds ground beef
• 2 Tbsp milk
• ½ cup bread crumbs
• 1 large egg
• 2 garlic cloves, minced
• 2 Tbsp fresh parsley, finely chopped
• 2 tsp dried Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

Stew

• 3 Tbsp olive oil, divided
• ½ medium white onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 8oz mushrooms, sliced
• 4 garlic cloves, finely chopped
• ¼ cup all-purpose flour (or 2 Tbsp corn starch for slow cooker or instant pot)
• 2 Tbsp tomato paste
• 1 cup dry red wine
• 5 cups beef broth
• 2 sprigs fresh rosemary
• 1 Tbsp fresh thyme
• 1 dried bay leaf
• ¾ pound potatoes, peeled and cut into large chunks
• 1 cup fresh green beans
• 1 cup frozen peas
• salt, to taste
• pepper, to taste

Instructions

Stove Top Method

1. In a large bowl, combine all meatball ingredients until well combined. Do not overmix, or the meatballs can become hard. Roll into 20-25 equal-sized balls.
2. Heat 2 Tbsp olive oil in a large dutch oven or braiser over medium-high heat. Brown meatballs on all sides, working in batches if necessary. Remove to a plate.
3. Reduce heat to medium. Add remaining tablespoon of olive oil if needed. Add onion, carrots, celery and mushrooms. Sauté until they are beginning to soften, about 5 minutes. Add garlic and flour, mix well, and cook 1 minute.
4. Gradually add wine, stirring to deglaze the pan, scraping up all the browned bits on the bottom of the pan. Add in tomato paste, and combine well. Simmer and reduce for 5 minutes.
5. Add beef broth, thyme, rosemary, bay leaf and browned meatballs. Mix well. Increase heat to medium-high, bring to a simmer, then reduce heat back down to medium. Simmer for 15-20 minutes.
6. Add in potatoes. Cook for 25 minutes.
7. Add green beans and peas. Cook for about 5 additional minutes, or until potatoes and green beans are cooked to your liking. Taste and adjust for salt.
8. Remove from heat. Allow to rest for 5-10 minutes, then serve.

Slow Cooker Method

1. Form and brown the meatballs as described in steps 1 and 2 above.
2. Sauté onion, celery, carrots and mushrooms in the same pan, then transfer to the slow cooker.
3. Transfer the vegetable mixture to the crock pot, along with all remaining stew ingredients except corn starch.
4. Mix well, then place the meatballs into the mixture.
5. Cover and cook on low for 5-6 hours, or high for 2-3 hours.
6. When stew has finished cooking, combine corn starch with ¼ cup cold water. Mix well, then slowly stir into the stew. Allow to cook 5-10 minutes longer, uncovered, to allow the stew to thicken.

Instant Pot Method

1. Form meatballs as described in step 1 above.
2. Set the Instant Pot to Saute mode. Add 2 Tbsp oil, then once hot add meatballs (working in batches) and brown on all sides. Remove to a plate.
3. Add additional oil if needed, then sauté onion, celery, carrots and mushrooms until they begin to soften. Add flour and garlic, mix well and cook for one minute. Turn off the Instant Pot.
4. Add in remaining ingredients. Stir well, making sure to scrape any browned bits off the bottom. Place meatballs into the mixture.
5. Add the lid, seal, and cook on high pressure for 30 minutes, followed by a natural pressure release.
6. Combine corn starch with ¼ cup cold water. Mix well, then slowly stir into the stew. Allow to cook on Saute mode for 5-10 minutes to allow the stew to thicken.

Notes

1. If time allows, refrigerate the meatballs for 30 minutes before cooking.
2. We prefer a waxier type potato, such as red or yukon gold, as they hold together better. If using russett, reduce the cooking time in step 6 to 15 minutes to prevent them from falling apart.
3. If you don't have fresh herbs, use 1 teaspoon each of dried thyme and rosemary.
4. Frozen green beans can be used in place of fresh.
5. Leftovers: Meatball stew makes wonderful leftovers. After allowing it to cool to room temperature, transfer to an airtight container. Leftovers can be refrigerated for 3-4 days, or frozen for 2-3 months. If freezing, thaw overnight in the fridge the day before eating. Reheat the stew on stovetop over medium heat until warmed through, adding a little extra water if needed.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 596Total Fat 29gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 16gCholesterol 132mgSodium 1368mgCarbohydrates 36gFiber 6gSugar 6gProtein 41g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.