There's something truly comforting about a steaming bowl of meatball stew, especially on a chilly day. This hearty meatball stew recipe combines delicious homemade meatballs with a rich tomato broth, seasonal vegetables, and aromatic herbs to create a dish that warms both body and soul.
Ingredients
Scale:
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, diced
1 bell pepper, chopped
3 cups vegetable or beef broth
1 can (14 oz) crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
Fresh parsley for garnish
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until well combined, ensuring the seasonings are evenly distributed throughout the meat.
Form the mixture into small meatballs, about 1 inch in diameter. This should yield approximately 20 meatballs.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, carrots, celery, and bell pepper until they soften, about 5-6 minutes.
Pour in the broth and crushed tomatoes. Stir in the basil, thyme, bay leaf, salt, and pepper.
Return the browned meatballs to the pot, ensuring they are submerged in the broth. Bring the stew to a simmer.
Cover and let the stew simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Discard the bay leaf before serving. Garnish with fresh parsley.
