Description
A comforting and hearty meatball stew filled with tender meatballs, vegetables, and a savory broth, perfect for chilly days.
Ingredients
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper. Shape into small meatballs.
- Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for about 5 minutes until softened.
- Add potatoes, diced tomatoes, beef broth, thyme, and basil. Stir to combine.
- Return the meatballs to the pot. Bring to a boil, then reduce heat and simmer for 30-35 minutes until vegetables are tender and meatballs are cooked through.
- Season with salt and pepper to taste. Garnish with chopped parsley if desired before serving.
Notes
- For a thicker stew, mash some of the potatoes in the pot before serving.
- You can substitute ground turkey or chicken for a lighter version.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.