One-Pot Meatball Stew is a hearty and comforting dish that brings together juicy meatballs, tender vegetables, and a flavorful broth all cooked in one pot. It’s the kind of meal that warms you from the inside out, perfect for chilly days when you want something filling and easy to make.
I love making this stew because everything cooks together, which means fewer dishes and a rich blend of flavors. The meatballs stay tender and soak up the tasty broth, while the veggies add just the right amount of texture and color. I usually simmer it slowly, letting the flavors get really cozy with each other.
My favorite way to enjoy this stew is with a crusty slice of bread on the side to soak up every last drop. It’s such a simple and satisfying meal that always feels like a little hug in a bowl. Whenever I serve it, everyone ends up going back for seconds, and that’s always a good sign to me!
Key Ingredients & Substitutions
Ground meat: A mix of beef and pork works great for juicy meatballs, but you can use just beef or ground turkey for a leaner option. I find adding pork makes the meatballs extra tender.
Breadcrumbs: They help bind the meatballs and keep them soft. If you don’t have breadcrumbs, crushed crackers or oats can be a good substitute.
Potatoes and carrots: These root veggies add heartiness to the stew. Yukon Gold or red potatoes hold their shape well. Sweet potatoes are a nice twist if you want a bit of natural sweetness.
Green beans: Added at the end for a fresh crunch. You could swap them for peas or chopped zucchini depending on what you like or have on hand.
Beef broth: Gives a rich base flavor for the stew. Vegetable broth or even chicken broth can work if you want something lighter or vegetarian.
How Do You Make Tender Meatballs and a Flavorful Stew in One Pot?
Here’s how to get juicy meatballs and a rich stew without extra pans:
- Mix the meatball ingredients gently to avoid tough meatballs.
- Brown them well in the pot for a nice crust before adding the stew ingredients.
- Cook the veggies in the same pot for flavor, starting with onions and garlic to build a tasty base.
- Simmer the stew gently with the meatballs in the broth, so they cook through without drying out.
- Add quick-cooking veggies (like green beans) near the end to keep their texture.
Patience during simmering is key! Letting it cook low and slow lets all the flavors come together beautifully.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – perfect for browning meatballs and simmering the stew all in one pot without burning.
- Mixing bowl – to combine the meatball ingredients easily and evenly.
- Wooden spoon or heat-safe spatula – great for stirring the stew without scratching your pot.
- Measuring cups and spoons – to get the seasonings and liquids just right.
- Sharp knife and cutting board – for chopping veggies efficiently and safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meatball option that still cooks well.
- Add mushrooms or bell peppers to the stew for extra veggies and a bit more texture.
- Use Italian seasoning or a pinch of red pepper flakes to add a little spice and herb aroma.
- Stir in a handful of baby spinach or kale at the end for a boost of green and nutrients.
One-Pot Meatball Stew
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
For the Stew:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and chopped into chunks
- 3 medium potatoes, peeled and chopped into chunks
- 1 cup green beans, trimmed and cut in halves
- 4 cups beef broth (or vegetable broth)
- 1 can (14 oz) diced tomatoes (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary or 1 sprig fresh rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and shape the meatballs and chop veggies, plus about 35-40 minutes to cook everything until tender and flavorful. In total, plan for around 1 hour from start to finish, making it a perfect weeknight meal that fills your kitchen with warm, comforting smells.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, minced garlic, chopped onion, parsley, salt, pepper, and paprika. Stir gently until combined—try not to overmix or meatballs might get tough. Roll into small balls about 1 to 1.5 inches wide. Set them aside for now.
2. Brown the Meatballs:
Heat olive oil in a large pot or Dutch oven over medium heat. Add meatballs in batches, browning each side until they have a nice crust. They don’t need to be fully cooked through yet. Remove browned meatballs and set them aside.
3. Cook the Vegetables and Build Flavor:
In the same pot, add the chopped onion and cook until soft and see-through, about 3-4 minutes. Add minced garlic and cook another minute until fragrant. Stir in tomato paste, diced tomatoes if using, thyme, rosemary, salt, and pepper. Let this cook 1-2 minutes to deepen the flavors.
4. Simmer the Stew:
Add chopped carrots, potatoes, and broth to the pot. Bring everything to a boil, then lower the heat to a gentle simmer. Carefully place the browned meatballs back into the pot. Cover and cook for 25 to 30 minutes, or until vegetables are soft and meatballs are cooked through.
5. Add the Green Beans:
About 5-7 minutes before the stew is done, stir in the green beans. Let them cook until tender but still a little crisp.
6. Final Touches and Serving:
Taste the stew and adjust salt and pepper as needed. Garnish with fresh parsley just before serving. Enjoy your warm, hearty stew with crusty bread for dipping!
Can I Use Frozen Meatballs for This Stew?
Yes, you can! Just thaw the meatballs completely in the fridge before browning them. This helps ensure they cook evenly and don’t release too much moisture into the stew.
Can I Make This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Can I Thicken the Stew If It’s Too Watery?
To thicken, mix 1-2 teaspoons of cornstarch or flour with a little cold water and stir it into the simmering stew. Cook for a few more minutes until it reaches your desired consistency.
What Are Good Side Options for Serving One-Pot Meatball Stew?
Crusty bread or rustic rolls are perfect for soaking up the stew’s flavorful broth. You can also serve it with mashed potatoes or a simple green salad for a full meal.
