Meatball Stew – Ever have one of those days when you just need comfort food? For me, it was a chilly Sunday afternoon, and the weather couldn’t have been drearier. I remember staring at my pantry, uninspired, when I stumbled on this idea: meatball stew. I’d made meatballs before, sure, but putting them in a stew felt like an experiment.

I threw together a pot with some ground beef, veggies, and broth, crossing my fingers that it’d turn into something edible. To my surprise (and relief!), it wasn’t just edible—it was incredible. The meatballs were tender, the potatoes soaked up all that rich, savory broth, and the green beans added just enough crunch. My family went back for seconds, which is the ultimate test in my house. Now, it’s one of those meals I can’t wait to share—especially on nights when we all need a little pick-me-up.

Why You’ll Love This Meatball Stew Recipe?

Ultimate Comfort Food: It’s hearty, warm, and perfect for those days when only a bowl of something cozy will do.
Make-Ahead Friendly: The flavors only get better the next day, making it a lifesaver for busy weeks.
Customizable: Hate green beans? No problem. Swap them for peas or zucchini. Prefer chicken meatballs? Go for it!
Family-Approved: Even my picky eaters can’t resist this one—especially with buttered noodles on the side.

Ingredient Notes:

This meatball stew recipe might feel fancy, but it’s made with pantry basics. Let’s break down why each ingredient matters:

How To Make Meatball Stew?

Cooking this stew feels like a dance—each step builds on the last. Here’s how to make it:

Make the Meatballs:

In a big bowl, mix the ground beef with garlic powder, onion powder, Italian seasoning, egg, bread crumbs, Worcestershire sauce, and milk. Using your hands works best (yes, it’s messy, but totally worth it). Roll them into golf ball-sized meatballs—you’ll get about 24.

Brown the Meatballs:

Heat some olive oil in a big pot and brown the meatballs on all sides. They don’t need to cook through just yet—they’ll finish in the stew. Set them aside on a plate.

Sauté the Veggies:

In the same pot, add a little more oil if needed, then toss in the diced onion, carrots, and celery. Sauté until they start to soften, about 5 minutes. Add the garlic and cook for another minute. The smell at this point?

Heavenly.
Build the Broth:

Stir in the tomato paste and thyme, coating the veggies. Add the beef stock and bouillon, then return the meatballs to the pot. Bring it all to a boil, then reduce to a gentle simmer.

Add the Potatoes and Green Beans:

Toss in the potatoes and let them cook for about 10 minutes. Add the green beans for the last 10 minutes so they stay slightly crisp. Everything should be tender but not falling apart.

Thicken the Broth:

Mix the cornstarch and cold water in a small bowl to make a slurry. Stir it into the stew and let it simmer for another 5–7 minutes until the broth thickens. It’ll coat your spoon perfectly.

Serve and Enjoy:

Ladle the stew into bowls, sprinkle with fresh parsley, and serve with crusty bread or buttered noodles. It’s the kind of meal that makes you sigh with happiness after every bite.

Storage Options:

This stew is a dream for leftovers. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if the broth has thickened too much. If you want to freeze it, skip the potatoes—they can get a little mushy. Just add fresh ones when you’re reheating.

What to Serve with Meatball Stew?

This stew is hearty enough to stand on its own, but pairing it with the right side takes it to the next level:

Crusty Bread: Perfect for soaking up every last drop of that rich broth.
Buttered Egg Noodles: A kid-approved option that makes this meal even cozier.
Simple Salad: A crisp green salad with a tangy vinaigrette adds a nice contrast.
Mashed Potatoes: Skip the potatoes in the stew and serve it over a big pile of creamy mashed potatoes instead.

Frequently Asked Questions:

Can I make this ahead of time?

Definitely! In fact, the flavors get even better after sitting overnight. Just reheat it gently to keep the meatballs tender.

Can I freeze this stew?

Yes, but leave out the potatoes—they don’t freeze well. Add fresh ones when you’re reheating.

Can I use store-bought meatballs?

Absolutely! If you’re short on time, pre-made meatballs work great. Just brown them first if they’re raw, or add them straight to the stew if they’re fully cooked.

This meatball stew recipe isn’t just a meal—it’s an experience. It’s hearty, comforting, and perfect for sharing with the people you love. I hope you give it a try! And if you do, I’d love to hear how it turns out—or what creative twists you add.