One-Pot Meatball Stew is a hearty and comforting dish filled with juicy meatballs, tender vegetables, and a rich, flavorful broth. It’s everything you want on a chilly day—warm, filling, and made all in one pot for easy cleanup.
I love how this stew comes together with simple ingredients but packs so much cozy goodness. The meatballs stay tender and soak up all the tasty broth, while the veggies add a fresh touch that balances the dish perfectly. I often make a big batch and enjoy leftovers because the flavors deepen every time it sits.
My favorite way to serve this stew is with some crusty bread on the side so I can soak up every last drop of the delicious broth. It’s a meal that feels like a hug from the inside, and I always find it brings people around the table for good conversation and full bellies. It’s one of those classic, feel-good recipes that I keep coming back to again and again.
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork for juicy meatballs, but all beef, turkey, or chicken work well too. For a vegetarian version, try plant-based meat alternatives or lentils.
Breadcrumbs: They keep meatballs tender and help them hold shape. Use gluten-free breadcrumbs or crushed oats if needed.
Potatoes and Vegetables: Classic stew veggies like carrots, celery, and potatoes add great texture and heartiness. Feel free to swap potatoes for sweet potatoes or add other root vegetables.
Broth and Tomatoes: Beef broth adds richness, but vegetable broth works well for a lighter or vegetarian option. Canned diced tomatoes make the stew flavorful and tangy.
How Do You Keep Meatballs Tender and Intact During Cooking?
It’s important to handle meatballs gently so they stay soft and don’t fall apart in the stew:
- Mix meatball ingredients lightly to avoid overworking the meat, which can make them tough.
- Brown meatballs first to seal in juices and add flavor; don’t overcrowd the pan.
- Simmer meatballs gently in the stew rather than boiling—that keeps them tender and prevents breaking.
- Use a sturdy spoon to nestle meatballs into the stew slowly instead of dropping them from high.
Following these steps gives you juicy, flavorful meatballs every time!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meatballs and simmering the stew all in one pot.
- Mixing bowl – makes combining the meatball ingredients easy and mess-free.
- Spoon or small ice cream scoop – helps shape uniform meatballs quickly.
- Wooden spoon or heatproof spatula – great for stirring the stew without scratching your pot.
- Knife and cutting board – for chopping vegetables precisely and safely.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter meatball option that still tastes great.
- Add some shredded cheese inside meatballs (like mozzarella) for a gooey surprise in every bite.
- Stir in chopped kale, spinach, or Swiss chard at the end for extra color and nutrition.
- Spice it up with a pinch of crushed red pepper flakes or a dash of smoked paprika for warmth and smokiness.
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 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
For the Stew:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and cubed
- 1 green bell pepper, diced
- 4 oz (about 115g) mushrooms, sliced
- 4 cups beef or vegetable broth
- 1 (14 oz/400g) can diced tomatoes (with juice)
- 2 tbsp tomato paste
- 1 tsp smoked paprika (optional)
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
- Fresh rosemary sprigs (optional, for garnish)
For Serving:
- Crusty bread (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the meatballs plus 30 minutes to simmer the stew. So, you’ll need roughly 45 minutes total to have this hearty stew ready to enjoy.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix together ground meat, breadcrumbs, Parmesan cheese (if using), egg, minced garlic, parsley, salt, pepper, and oregano. Be careful not to overmix. Shape the mixture into meatballs about 1 to 1.5 inches wide. Set the meatballs aside while you prepare the stew.
2. Brown the Meatballs:
Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the meatballs in batches, browning them carefully on all sides. This should take about 5 to 7 minutes per batch. They don’t need to cook all the way through now. Once browned, place them on a plate and keep aside.
3. Sauté the Vegetables:
In the same pot, add diced onion, minced garlic, carrots, celery, mushrooms, and green bell pepper. Cook and stir for about 5 to 7 minutes until vegetables begin to soften and become fragrant.
4. Add Liquids and Seasonings:
Stir in the tomato paste and cook for 1 more minute. Pour in the diced tomatoes (with their juice), broth, smoked paprika, thyme or rosemary, and potatoes. Mix everything well and bring the pot to a gentle simmer.
5. Simmer the Stew:
Gently place the browned meatballs back into the pot, nestling them into the simmering stew. Cover and let everything cook together for 25 to 30 minutes, or until the meatballs are fully cooked and the vegetables are tender.
6. Final Touches:
Taste your stew and add salt and black pepper as needed. For extra greens, stir in chopped kale or spinach during the last 5 minutes of cooking to soften slightly. Garnish with fresh parsley and rosemary sprigs before serving.
7. Serve and Enjoy:
Ladle the warm meatball stew into bowls and serve with crusty bread on the side for dipping into the rich broth. Enjoy this comforting one-pot meal on any day you want a cozy, filling dinner!
Can I Use Frozen Meatballs for This Stew?
Yes, you can! Just make sure to thaw them completely in the fridge overnight before browning. If you use them frozen, brown gently and add extra simmering time to ensure they’re cooked through.
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 and reheat gently on the stove or microwave before serving.
How Can I Thicken the Stew if It’s Too Thin?
If the broth is thinner than you like, stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Simmer for a few more minutes until the stew thickens to your desired consistency.
What Are Some Good Substitutions for Ground Beef?
You can swap ground beef with ground turkey, chicken, pork, or even a plant-based meat substitute. Just keep in mind cooking times might vary slightly depending on the meat you choose.
