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, we’re 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!

Why You’ll Make this All Season Long

• The heartiness of the meatballs and vegetables makes it a perfect comfort food for chilly evenings.
• It’s a one-pot wonder, which means minimal cleanup and more time to savor the meal.
• It’s a crowd-pleaser, loved by adults and kids alike, perfect for any gathering or special Sunday Dinner.
• Offers a quicker alternative to traditional stews, but is equally satisfying.
• The recipe is ideal for batch cooking and meal prep. It can easily be scaled up and freezes well for future cozy dinners.

Ingredient Notes

You’ll find a complete list of the ingredients, with exact amounts, in the recipe card. Here we’ll highlight a few ingredients that may require a little elaboration.

• Ground Beef – For tender, juicy meatballs, we use 80/20, but 85/15 lean will work too. Anything leaner risks dry meatballs. You can also use a mix of ground beef and ground pork, or even add ground lamb into the mix.
• Breadcrumbs – Our choice here is regular, unseasoned breadcrumbs. Italian style can introduce some flavors that, while tasty, may not go with the overall flavor scheme here. Another neutral option is panko.
• Potatoes – We prefer a waxier type potato, such as red or Yukon gold, as they hold together better. If using russet, reduce the cooking time by about 10 minutes to prevent them from falling apart.
• Red Wine – A dry variety that tastes good enough to drink.
• Beef Broth – Our 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.

How to Make Meatball Stew

Here we are presenting 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: 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. Brown Meatballs: 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. Sauté Aromatics and Veggies: 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 for 1 minute.

4. Reduce Wine: 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. Create Stew Base and Simmer Meatballs: 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 (or less if using starchy varieties).

7. Final Veggie Boost: Add green beans and peas. Cook for about 5 additional minutes, or until potatoes and green beans are cooked to your liking.

8. Rest: Remove from heat. Allow to rest for 5-10 minutes, then serve.

Slow Cooker Method

This meatball stew is equally delicious in a slow cooker. Simply brown the meatballs as described above, then remove to a plate.

Sauté onions, celery and carrots in the same pan, followed by the garlic. Do not add flour, as we will be using a cornstarch slurry for the slow cooker version.

Transfer the vegetable mixture to the crock pot, along with all remaining stew ingredients except corn starch. Mix well, then place the meatballs into the mixture.

Cover and cook on low for 5-6 hours, or high for 2-3 hours. 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

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.

Add additional oil if needed, then sauté onion, celery, carrots and mushrooms until they begin to soften. Add and cook for one minute. Turn off the Instant Pot.

Add in remaining ingredients. Stir well, making sure to scrape any browned bits off the bottom. Place meatballs into the mixture.

Add the lid, seal, and cook on high pressure for 25 minutes, followed by a natural pressure release.

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.

Serving Suggestions

With meat, veggies and starch, meatball stew is a hardy meal all on its own. That being said, we 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. 😉

Storage and Reheating

Meatball stew makes wonderful leftovers. The flavors just get better after a few days. 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.

Expert Tips

• Chill the Meatballs: Chill the formed meatballs before cooking to help them keep their shape and ensure they don’t fall apart during browning.
• Brown Carefully: When browning the meatballs, resist the urge to move them around too much in the pan. This will give them a gorgeous, even crust.
• Use a Heavy-Bottomed Pot: Use a heavy-bottomed pot or Dutch oven for even heat distribution, which is essential for a consistent simmer and 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 you have the time, letting the stew simmer longer can deepen the flavors even more. Just be sure to adjust the timing for the vegetables to avoid overcooking.
• Adjust Consistency: If the stew is too thick, add more broth to reach your desired consistency. If it’s too thin, a cornstarch slurry can help 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.
• Plan Ahead: To make this stew a day ahead, stop before adding the potatoes and green beans. These can be added when reheating the stew the next day to keep them from becoming mushy.

Cook up a big pot of our 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!

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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