Meatball Stew

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Every time I make this Meatball Stew, it reminds me of Sunday dinners with my family. The aroma of the simmering stew fills my home with warmth and comfort, wrapping around me like a cozy blanket. I can almost hear the laughter, see the smiles, and feel that wonderful feeling of togetherness. When I serve up a big bowl of this hearty dish, it brings back memories of when my children were little, and we gathered around the table, sharing stories about our week. I’m sure once you try it, you’ll feel that same warmth and nostalgia I do whenever I cook this delicious stew.

Let’s dive into how to make this delightful Meatball Stew together. You will find it easy to follow, and I promise you’ll impress your family with a dish that’s both comforting and satisfying.

Ingredients: Here’s what you will need to gather. Each of these ingredients plays a role in creating the rich flavor of the stew:

  • 1 lb ground beef: This is the base of your meatballs. I prefer using lean ground beef to keep it flavorful yet not too greasy.
  • 1/3 cup breadcrumbs: These give the meatballs a nice texture and help bind everything together.
  • 1 egg: Acts as a binder for your meatballs.
  • 1/4 cup grated Parmesan cheese: Trust me, this adds a lovely nutty flavor that makes the meatballs just divine!
  • 1/2 tsp garlic powder: A little garlic goes a long way in boosting flavors.
  • 1/2 tsp onion powder: It complements the garlic and enhances the overall taste.
  • Salt and pepper: Always essential for seasoning; don’t skip this!
  • 1 tbsp olive oil: Perfect for browning your meatballs and adding a touch of richness.
  • 2 cups baby potatoes: These add heartiness to the stew; I love using baby potatoes because they are so tender.
  • 2 carrots, chopped: Sweet, vibrant, and full of nutrition!
  • 1 cup green beans, trimmed: They add a bright color and crunch.
  • 1/2 cup frozen peas: I love adding these last as they stay bright green and sweet.
  • 1 onion, diced: The base flavor of so many stews, it adds so much depth.
  • 3 cups beef broth: This is what makes the stew so comforting and rich.
  • 2 tbsp tomato paste: This deepens the flavor and gives it that delicious stew color.
  • 2 tbsp all-purpose flour: A bit of flour helps thicken the stew.
  • 1 tsp Worcestershire sauce: This adds a wonderful umami flavor.

Now that you have everything ready, let’s get cooking!

  1. Prepare the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan, garlic powder, onion powder, salt, and pepper. Use your hands to mix everything together until well combined. This is where the magic begins! Shape the mixture into small meatballs, about one inch in diameter—I find this size cooks perfectly.

  2. Brown the meatballs: Heat the olive oil in a large skillet over medium heat. Carefully add the meatballs to the hot oil. Brown them on all sides, which should take about 5-7 minutes. This step is important because it adds a flavorful crust to the meatballs. Once done, remove them from the skillet and set aside for later.

  3. Sauté the vegetables: In the same skillet, without cleaning it (don’t waste that flavor!), add your diced onion, chopped carrots, and trimmed green beans. Sauté these veggies for about 5 minutes until they are slightly tender. Their scents paired with the leftover oil and bits from your meatballs are heavenly! Now, sprinkle the flour over the vegetables and stir well for another minute, helping to coat them evenly.

  4. Build the stew: Pour in the beef broth, add the tomato paste, and Worcestershire sauce. Stir until everything is well combined. It’s starting to look like a stew already! Gently add the baby potatoes and meatballs back into the pan with the mixture of broth and vegetables.

  5. Simmer to perfection: Cover the pot and lower the heat. Allow the stew to simmer for about 25 to 30 minutes. I always check at 20 minutes just to make sure everything is cooking nicely. You’ll know it’s done when the vegetables are tender and the stew has thickened slightly. And let me tell you, the smell will be irresistible!

Now, why do I love making this dish? For me, cooking is about bringing my family together. The Meatball Stew is a reminder of my upbringing—huddled around the kitchen table sharing our lives. It’s simple yet packed with flavor, making it a win-win for weekday dinners or cozy weekend meals. You’ll find that it’s versatile as well; you can play with the ingredients based on what you have!

What You’ll Need: Make sure you have a large pot or Dutch oven to get started. A good wooden spoon for mixing and a large skillet for browning those meatballs are also essential.

Step-by-Step Guide:

  1. Preheat your stovetop and get that skillet ready for action!
  2. Gather and mix all your meatball ingredients. The kitchen is now filled with exciting scents!
  3. Brown the meatballs like a pro; I often do this in batches to avoid overcrowding.
  4. Sauté those delicious vegetables until they start glistening.
  5. Build up your stew with broth and seasoning—take a moment to admire your work!
  6. Simmer and enjoy the wonderful aromas filling the house.

Tips for Perfect Results:

  • For juicier meatballs, don’t overwork the meat mixture; mix just until combined.
  • Adding fresh herbs, like thyme or rosemary, can elevate the flavor even more!
  • A splash of red wine in the broth gives it a deeper color and richness.
  • If you love a little heat, adding red pepper flakes could give it the kick you need.

Serving Suggestions and Sides: When I serve this Meatball Stew, I often pair it with crusty bread or homemade garlic bread. What a delight it is to dunk that bread into the thick stew! You could also serve it with a simple green salad on the side, providing a refreshing contrast to this hearty dish.

Leftovers: Oh, the leftovers! They taste even better the next day as the flavors have mingled together. To store, let the stew cool down and then transfer it into an airtight container. It can keep in the fridge for up to three days. When you’re ready to enjoy it again, reheat on the stovetop over medium heat, adding a splash of water if it has thickened too much.

FAQ Section: Can I use frozen meatballs instead of making my own? "You can, but trust me, homemade meatballs really do make a difference. They are fresher and allow you to control the flavors!"

What if I don’t have beef broth? "If you don’t have beef broth, chicken broth works just fine in a pinch! It will still be delicious."

Can I add other vegetables? "Absolutely! Zucchini, bell peppers, or even corn could be great additions depending on your taste!"

Can I make this in a slow cooker? "Certainly! Just brown the meatballs and sauté the veggies as instructed, then transfer everything into a slow cooker and let it cook for 6-8 hours on low."

This dish has become a favorite in my home, and I am thrilled to share it with you. Every time I make Meatball Stew, it’s like wrapping my family in love with every spoonful. I know you will love it just as much as I do! Don’t forget to let me know how your family enjoys this comforting meal, and if they ask for seconds, just like mine do every time! Happy cooking!

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