Name: Savory Meatball Stew: A Hearty and Delicious Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 115 min
Yield: 6-8 servings
Ingredients: 1. 5 lbs ground beef (80/20 blend); 1/2 lb ground pork; 1 cup breadcrumbs (panko preferred); 1/2 cup grated Parmesan cheese; 1 large egg, lightly beaten; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons olive oil (for browning); 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups beef broth; 1 cup dry red wine (optional); 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 lb Yukon Gold potatoes, peeled and cubed; 1 cup frozen peas; Salt and freshly ground black pepper to taste; Fresh parsley, chopped (for garnish)

Savory Meatball Stew: Is there anything more comforting on a chilly evening? Imagine sinking your spoon into a bowl brimming with tender meatballs, swimming in a rich, flavorful broth, and packed with hearty vegetables. This isn't just a meal; it's a warm hug in a bowl, guaranteed to chase away the blues and satisfy even the heartiest of appetites.

Meatball stews, in their various forms, have been a staple in cuisines around the world for centuries. From the Italian polpette in umido to the Swedish köttbullar i gräddsås, cultures have long embraced the simplicity and versatility of combining ground meat with flavorful sauces and readily available vegetables. It's a testament to resourcefulness and the universal desire for a nourishing and delicious meal.

What makes savory meatball stew so universally loved? It's the perfect combination of textures and tastes. The tender, juicy meatballs offer a satisfying bite, while the vegetables provide a delightful contrast. The broth, infused with herbs and spices, ties everything together in a symphony of flavor. Plus, it's incredibly convenient! This one-pot wonder is relatively easy to prepare, making it ideal for busy weeknights, and it's even better the next day, as the flavors meld and deepen. So, are you ready to create your own pot of comforting goodness? Let's get cooking!

Ingredients:

For the Meatballs:

1.5 lbs ground beef (80/20 blend for flavor)
1/2 lb ground pork (adds richness)
1 cup breadcrumbs (panko preferred for texture)
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil (for browning)

For the Stew:

2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups beef broth
1 cup dry red wine (optional, but adds depth of flavor)
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 lb Yukon Gold potatoes, peeled and cubed
1 cup frozen peas
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

Preparing the Meatballs:

Okay, let's get started with the meatballs! This is where the magic begins. We want them to be flavorful and tender, so don't skimp on the ingredients.

In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, oregano, basil, and red pepper flakes (if using). Be careful not to overmix, as this can make the meatballs tough. I usually use my hands for this, but a large spoon works too.
Season the mixture generously with salt and freshly ground black pepper. Remember, this is the base flavor of your meatballs, so don't be shy! I usually start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust to taste.
Now, it's time to form the meatballs. I like to make them about 1.5 inches in diameter, which is roughly the size of a golf ball. This size cooks evenly and is easy to eat in the stew. You should get about 24-30 meatballs from this recipe.
Heat the olive oil in a large skillet over medium-high heat. We're going to brown the meatballs in batches. Don't overcrowd the pan, or they won't brown properly.
Carefully place the meatballs in the hot skillet, leaving some space between them. Brown them on all sides, turning occasionally, until they are nicely browned. This usually takes about 5-7 minutes per batch. The meatballs don't need to be cooked through at this point, as they will finish cooking in the stew.
Remove the browned meatballs from the skillet and set them aside on a plate. We'll add them to the stew later.

Building the Flavor Base for the Stew:

Now that the meatballs are ready, let's move on to the stew. This is where we build the rich, savory flavor that will make this dish so comforting.

In the same skillet you used to brown the meatballs (don't clean it!), add the remaining olive oil. The browned bits from the meatballs will add extra flavor to the stew.
Add the chopped onion, carrots, and celery to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is called mirepoix, and it's the foundation of many great soups and stews.
Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Pour in the crushed tomatoes and tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the skillet. These browned bits are called fond, and they are packed with flavor.
Pour in the beef broth and red wine (if using). Stir well to combine. The red wine adds a wonderful depth of flavor to the stew, but it's optional if you prefer not to use it.
Add the bay leaves, dried thyme, and dried rosemary to the stew. These herbs will infuse the stew with their aromatic flavors.
Bring the stew to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes. This allows the flavors to meld together and deepen. The longer it simmers, the better it will taste! I often let it simmer for an hour or more.

Adding the Meatballs and Vegetables:

It's time to bring everything together! We're going to add the meatballs and potatoes to the stew and let them cook until tender.

Add the browned meatballs to the stew. Gently stir them in, making sure they are submerged in the liquid.
Add the cubed Yukon Gold potatoes to the stew. Stir to combine. The potatoes will thicken the stew as they cook and add a creamy texture.
Cover the stew and continue to simmer over low heat for another 30-40 minutes, or until the potatoes are tender and the meatballs are cooked through. Check the potatoes with a fork to see if they are tender.
In the last 5 minutes of cooking, add the frozen peas to the stew. Stir to combine and let them heat through.
Remove the bay leaves from the stew before serving.
Season the stew with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.

Serving the Savory Meatball Stew:

The moment we've been waiting for! It's time to serve this delicious and comforting meatball stew.

Ladle the stew into bowls.
Garnish with fresh parsley, chopped.
Serve hot with crusty bread for dipping. The bread is perfect for soaking up all the delicious sauce.

Tips and Variations:

Here are a few tips and variations to make this recipe your own:

Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the stew for a little extra heat.
Add more vegetables: Feel free to add other vegetables to the stew, such as mushrooms, bell peppers, or zucchini.
Use different meats: You can use ground turkey or chicken instead of beef and pork.
Make it gluten-free: Use gluten-free breadcrumbs to make the meatballs gluten-free.
Slow cooker option: You can also make this stew in a slow cooker. Brown the meatballs and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Freezing: This stew freezes well. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.

Enjoy!

I hope you enjoy this savory meatball stew as much as I do! It's a perfect meal for a cold winter day, and it's sure to become a family favorite.

Conclusion:

This Savory Meatball Stew isn't just another recipe; it's a warm hug in a bowl, a comforting classic reimagined for the modern kitchen. From the rich, deeply flavored broth to the tender, perfectly seasoned meatballs, every element of this dish works in harmony to create a truly unforgettable culinary experience. I truly believe this is a must-try recipe for anyone looking to elevate their weeknight dinners or impress guests with a hearty, homemade meal. But what truly sets this stew apart is its versatility. Feel free to get creative and adapt it to your own tastes and preferences. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the broth. If you're a fan of vegetables, consider incorporating other seasonal favorites like parsnips, turnips, or even some chopped kale for added nutrients and texture. Serving Suggestions: * Serve it over a bed of creamy mashed potatoes for an extra indulgent treat. * Pair it with crusty bread for soaking up every last drop of that delicious broth. * Top it with a dollop of sour cream or Greek yogurt for a tangy contrast. * Garnish with fresh parsley or chopped chives for a pop of color and freshness. Variations: * For a lighter version, use ground turkey or chicken instead of beef for the meatballs. * Make it vegetarian by substituting the meatballs with hearty lentils or chickpeas. * Add a splash of red wine to the broth for a deeper, more complex flavor. * Slow cook it in a crock-pot for an even more tender and flavorful result. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's the kind of dish that brings people together, sparks conversation, and creates lasting memories. It's also a fantastic way to use up any leftover vegetables you might have lurking in your refrigerator, making it both delicious and economical. Don't be intimidated by the list of ingredients or the seemingly lengthy instructions. This Savory Meatball Stew is surprisingly easy to make, and the end result is well worth the effort. Trust me, the aroma alone will have your family clamoring for a taste! So, what are you waiting for? Grab your apron, gather your ingredients, and get ready to embark on a culinary adventure. I encourage you to try this recipe and experience the joy of creating something truly special. And most importantly, don't forget to share your experience with me! I'd love to hear your feedback, see your photos, and learn about any variations you've made. Let's build a community of passionate home cooks who share a love for good food and good company. Happy cooking! I can't wait to see what you create. Let me know how your Savory Meatball Stew turns out!