When you’re searching for ground beef recipes for dinner that warm you from the inside out, this Meatball Stew is pure comfort in a bowl. Picture juicy, herb-flecked meatballs nestled among tender potatoes, sweet carrots, and vibrant peas, all swimming in a rich, savory gravy. It’s the kind of soul-satisfying meal that makes chilly evenings feel instantly cozier.
This stew takes the beloved flavors of classic beef stew and gives them a fun, family-friendly twist. Instead of waiting for tough stew meat to tenderize, you get melt-in-your-mouth meatballs that cook quickly and soak up every bit of that delicious broth.
Why You’ll Love This Meatball Stew
This is one of those ground beef recipes healthy that sneaks in plenty of vegetables while still feeling indulgent and comforting. Every bowl delivers a balanced mix of protein, veggies, and hearty carbs that keeps everyone satisfied.
The meatball twist makes this stew special—they’re more tender than beef chunks and cook in a fraction of the time. Plus, ground beef is significantly more budget-friendly than stew meat, making this a wallet-friendly dinner that tastes anything but cheap. With carrots, potatoes, celery, and peas packed into every serving, it’s a complete meal that nourishes as much as it comforts.
Meatball Stew Ingredients
For the Meatballs:
- 1½ lbs ground beef (85% lean)
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Stew:
- 3 medium potatoes (Russet or Yukon Gold), cubed into 1-inch pieces
- 3 large carrots, peeled and sliced into rounds
- 2 celery stalks, chopped
- 1 medium onion, diced
- 4 cups beef broth
- 3 tbsp tomato paste
- 1 cup frozen peas
- 2 tbsp cornstarch (optional, for thickening)
- Fresh thyme and bay leaves
Whether you make your meatballs from scratch or use quality frozen ones, they’re the star of this show. The tomato paste adds incredible depth and gives the gravy that gorgeous russet color you want in a truly satisfying stew.
How to Make Meatball Stew
1. Form the Meatballs: In a large bowl, gently combine ground beef, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix just until combined—overmixing makes tough meatballs. Roll the mixture into 1½-inch balls (you should get about 20-24).
2. Brown for Flavor: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the meatballs for 2-3 minutes on each side until golden brown. They don’t need to cook through—just develop that flavorful crust. Remove and set aside.
3. Build the Aromatic Base: In the same pot (don’t wipe it clean—that browned fond is flavor gold!), add the diced onions, carrots, and celery. Sauté for 5-6 minutes until the onions are translucent and the vegetables start to soften.
4. Simmer to Perfection: Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the beef broth, scraping up all those delicious browned bits from the bottom. Add the cubed potatoes, bay leaves, and fresh thyme. Nestle the browned meatballs back into the pot, bring to a boil, then reduce to a gentle simmer. Cover and cook for 25-30 minutes until the potatoes are fork-tender.
5. Finish with Peas and Gravy: Stir in the frozen peas and cook for 3-4 minutes. If you prefer a thicker gravy, whisk 2 tablespoons of cornstarch with ¼ cup cold water, then stir it into the stew. Simmer for 2 more minutes until the broth thickens beautifully.
Tips for the Best Meatball Stew
Handle Meatballs Gently: When mixing your meatball ingredients, use a light touch and stop as soon as everything is combined. Overworking the meat develops too much gluten from the breadcrumbs, resulting in dense, tough meatballs instead of tender ones.
Sear for Maximum Flavor: That golden-brown crust on your meatballs isn’t just for looks. It creates fond—those caramelized bits stuck to the pot bottom—that transforms into rich, complex flavor when you deglaze with broth. Never skip this step!
Cut Vegetables Uniformly: Chop your potatoes and carrots into similar-sized pieces (about 1-inch cubes). This ensures they all cook at the same rate, so you don’t end up with mushy carrots and crunchy potatoes in the same bowl.
Meatball Stew Variations
This base recipe adapts beautifully to different cooking methods and flavor profiles, making it one of the most versatile comfort meals in your rotation.
Slow Cooker Method: For ground beef recipes crock pot fans, place raw meatballs, all the vegetables, broth, and seasonings directly into your slow cooker. No browning necessary! Cook on low for 6-7 hours or high for 3-4 hours. Stir in the peas during the last 30 minutes. The long, slow cook makes the meatballs incredibly tender and the gravy deeply flavorful.
Italian-Style Twist: Transform this into an Italian feast by adding 1 teaspoon each of dried oregano and basil to the meatballs. Stir in a 14.5-oz can of diced tomatoes along with the broth, and finish with a sprinkle of fresh parmesan cheese. Serve with crusty Italian bread for dipping.
Low-Carb Version: Swap the potatoes for cubed radishes or turnips, which soften beautifully in the stew and soak up all that savory gravy. You’ll cut the carbs significantly while keeping all the comforting, hearty texture you crave.
What to Serve with Meatball Stew
This Meatball Stew is substantial enough to stand alone, but these sides make it even more special.
Warm, crusty bread or flaky biscuits are perfect for sopping up every last drop of that rich gravy. If you skipped potatoes in the stew itself, a side of creamy mashed potatoes creates an extra-indulgent meal. A crisp green salad with a tangy vinaigrette adds brightness and cuts through the richness beautifully.
Meatball Stew FAQs
Can I use frozen meatballs in this Meatball Stew? Absolutely! For ground beef recipes easy shortcuts, frozen homestyle meatballs work beautifully. Skip the browning step and add them directly to the simmering broth after you’ve sautéed the vegetables. They’ll cook through and absorb all those delicious flavors as the stew simmers.
How do I store leftover Meatball Stew? Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the gravy has thickened too much.
Can I freeze this stew? Yes, but with one caveat—potatoes can become grainy and mealy when frozen and thawed. If you plan to freeze portions, consider leaving the potatoes out or substituting root vegetables like turnips or parsnips that freeze better. The stew keeps well in the freezer for up to 3 months in freezer-safe containers.
Final Thoughts on Meatball Stew
This Meatball Stew is cozy, filling, and absolutely perfect for those cold nights when you need something warm and comforting. It’s the kind of meal that brings the whole family to the table with smiles, filling your home with incredible aromas as it simmers away.
The combination of tender meatballs, hearty vegetables, and rich gravy creates a bowl of pure comfort that satisfies on every level. Whether you’re feeding a crowd or meal-prepping for the week ahead, this stew delivers nourishment and nostalgia in equal measure.
Ready to ladle up some comfort? Grab your Dutch oven and let this soul-warming stew work its magic tonight!
Meatball Stew
Equipment
- dutch oven
Ingredients
- 1.5 lbs ground beef
- 0.5 cup breadcrumbs
- 1 large egg
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 3 medium potatoes, cubed
- 4 cups beef broth
- 1 cup frozen peas
Instructions
- Mix meatball ingredients and form meatballs.
- Brown meatballs and remove.
- Sauté vegetables in same pot.
- Add broth, potatoes, and return meatballs.
- Add peas, adjust seasoning, and serve.