One-Pot Meatball Stew is comfort food at its best—juicy meatballs simmered in a rich, flavorful broth with tender vegetables all cooked together in one pot. It’s the kind of meal that fills the house with a cozy, inviting smell and makes you want to curl up with a big bowl right away.
I love making this stew when I want something hearty but don’t want to spend hours in the kitchen. Everything cooks in one pot, which means less cleanup and more time to relax. Plus, the meatballs get so tender and soak up all the tasty juices from the vegetables and broth. It’s like a warm hug in a bowl.
My favorite way to serve this stew is with crusty bread on the side to soak up all the goodness. It’s perfect for chilly evenings or when you need a simple, satisfying dinner that everyone enjoys. I always find myself making a little extra because it tastes even better the next day!
Key Ingredients & Substitutions
Ground meat: Using a mix of beef and pork can add more flavor and juiciness to the meatballs. If you prefer leaner options, try ground turkey or chicken, but add a bit of olive oil to keep them moist.
Breadcrumbs: These help bind the meatballs and keep them tender. If you’re gluten-free, use gluten-free breadcrumbs or crushed oats as a substitute.
Parmesan cheese: Adds a nice umami note. If you’re avoiding dairy, nutritional yeast or a bit of soy sauce can provide a similar depth of flavor.
Vegetables: Carrots, potatoes, and bell peppers give the stew body and sweetness. Feel free to swap green bell pepper with red or yellow for a milder taste, or use other root veggies like parsnips or turnips.
Herbs: Fresh parsley and dried oregano, thyme, and rosemary create classic stew flavor. Fresh herbs are great for finishing, but dried ones work well during cooking too.
How Do You Make Tender Meatballs That Don’t Fall Apart?
Mixing the meatball ingredients gently is key. Overmixing makes them tough, so combine just until blended.
- Use breadcrumbs to help hold moisture and keep them together.
- Don’t skip the egg; it acts as a natural binder.
- After shaping, brown meatballs over medium heat to seal juices and give a nice crust.
- Simmering them gently in the stew finishes cooking without breaking them apart.
This method keeps meatballs tender and intact throughout cooking, making your stew perfect every time.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning meatballs and simmering stew all in one pot.
- Mixing bowl – makes combining meatball ingredients easy and mess-free.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – help you keep the seasoning balanced.
- Sharp knife and cutting board – for chopping veggies quickly and safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter stew that’s still tasty.
- Add chopped mushrooms for earthiness that pairs well with the meatballs.
- Include a splash of Worcestershire sauce or soy sauce in the meatballs to boost umami flavor.
- Stir in fresh spinach or kale near the end for a boost of color and nutrition.
One-Pot Meatball Stew
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Stew:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 green bell pepper, diced
- 4 cups beef broth
- 1 can (14 oz/400g) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary (plus fresh sprig for garnish)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation to make and brown the meatballs and cook the veggies, plus 30 to 40 minutes simmering time. In total, expect around 50 to 60 minutes before your stew is ready to enjoy.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan, finely chopped onion, minced garlic, egg, fresh parsley, oregano, salt, and pepper. Be careful not to overmix. Roll the mixture into small meatballs about 1 to 1.5 inches wide.
2. Brown the Meatballs:
Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Working in batches, add the meatballs and cook until browned on all sides, about 5 to 7 minutes. Remove the browned meatballs to a plate and set them aside.
3. Cook the Veggies:
In the same pot, add the chopped onion and cook for about 3 minutes until it starts to soften. Stir in the minced garlic and cook another 30 seconds until fragrant.
4. Add the Vegetables and Liquids:
Add carrots, potatoes, and green bell pepper to the pot, stirring and cooking for about 5 minutes. Then pour in the beef broth, crushed tomatoes, and tomato paste. Stir in the dried thyme, dried rosemary, salt, and pepper.
5. Simmer the Stew:
Return the meatballs to the pot, nestling them gently into the stew. Bring everything to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes until the vegetables are tender and the meatballs are cooked through.
6. Final Touches and Serve:
Taste the stew and adjust salt and pepper if needed. Serve hot, garnished with fresh parsley and a sprig of rosemary if you like. Crusty bread on the side is perfect for soaking up all the delicious flavors!
Can I Use Frozen Meatballs in This Recipe?
Yes, you can use frozen meatballs to save time! Just thaw them completely in the refrigerator overnight or defrost in the microwave before browning them as usual. This helps ensure they cook evenly in the stew.
Can I Make This Stew Ahead of Time?
Absolutely! One-Pot Meatball Stew tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the stew for up to 2 months. Thaw in the fridge overnight and reheat slowly to retain the best texture.
Can I Substitute Vegetables?
Yes! Feel free to swap or add vegetables like parsnips, celery, peas, or green beans depending on what you have on hand. Just adjust cooking time so all veggies become tender without getting mushy.
