One-Pot Meatball Stew is a hearty, comforting dish that brings together tender meatballs simmered in a rich, flavorful broth filled with vegetables and herbs. It’s the kind of meal that warms you up from the inside out, with juicy meatballs and soft vegetables mingling in a cozy stew that’s simple to make and full of taste.
I love making this stew when I want something satisfying but don’t want to fuss with a bunch of pots and pans. It’s all done in one pot, which means less cleanup and more time to enjoy the meal. Plus, the meatballs stay juicy and soak up all the delicious flavors from the broth as they cook together. I usually like to add some fresh crusty bread to soak up every last bit of the tasty stew.
This stew is perfect for chilly evenings or when you want a meal that feels like a warm hug. I find that it always brings people together around the table, sharing stories and enjoying something made with care but without any stress. It’s a simple, feel-good dish that never fails to hit the spot.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you want leaner options, try ground turkey or chicken—they’ll still taste great but be a bit lighter.
Breadcrumbs: They help hold the meatballs together. If you’re gluten-free, you can swap for ground oats or crushed gluten-free crackers.
Parmesan Cheese: Adds a nice savory depth. You can leave it out or use nutritional yeast for a dairy-free option.
Tomato Sauce: If you don’t have tomato sauce, canned crushed tomatoes work well too. Just blend them a bit for a smoother stew.
Herbs: Fresh rosemary and thyme add lovely aroma. If you only have dried herbs, just use a bit less since dried herbs are stronger.
How Can I Keep Meatballs Tender and Prevent Them from Falling Apart?
Making meatballs that stay juicy and don’t fall apart during cooking is key for this stew. Here’s what works for me:
- Don’t overmix—combine ingredients gently until just mixed.
- Add a binder like breadcrumbs and an egg to hold everything together.
- Brown the meatballs in batches without crowding the pot to get a good crust, which helps them hold their shape.
- Simmer gently in the stew instead of boiling hard; this keeps them tender and intact.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning meatballs and simmering stew evenly in one pot.
- Mixing bowl – to gently combine meatball ingredients without overworking the meat.
- Wooden spoon or spatula – great for stirring vegetables and scraping browned bits off the pot for extra flavor.
- Measuring cups and spoons – to keep your seasoning balanced and broth just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter stew that still stays tasty.
- Add chopped mushrooms or diced bell peppers for extra texture and a mild sweetness.
- Mix in fresh or frozen green beans or peas toward the end to brighten the stew with a bit of green.
- Try adding a pinch of smoked paprika or chili flakes if you like a little warm spice in the broth.
How to Make 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
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
For the Stew:
- 2 tbsp olive oil
- 1 medium onion, sliced
- 3 large carrots, peeled and cut into chunks
- 4 small potatoes, halved or quartered
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup tomato sauce (or crushed tomatoes)
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary (or 1 sprig fresh)
- 1 tsp dried thyme (or 1 sprig fresh)
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Optional:
- Green beans or peas (added near the end of simmering)
- Crusty bread for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 40 minutes for cooking. This includes browning the meatballs and simmering the stew until vegetables are tender and flavors meld perfectly. Total time: roughly 55 minutes.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix together the ground beef (or mix), breadcrumbs, Parmesan cheese, egg, minced garlic, fresh parsley, salt, pepper, and oregano. Form the mixture into 1 1/2-inch meatballs and set aside.
2. Brown the Meatballs:
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Cook them for about 5-6 minutes, turning to brown all sides. Remove the browned meatballs and set them aside.
3. Cook the Vegetables:
In the same pot, add sliced onion and sauté for about 3 minutes until softened. Then add carrots, celery, and minced garlic, cooking for an additional 2 minutes while stirring.
4. Add Liquids and Herbs:
Pour in the beef broth, tomato sauce, Worcestershire sauce, dried rosemary, and thyme. Stir well, scraping up any flavorful browned bits from the bottom of the pot.
5. Simmer the Stew:
Return the browned meatballs to the pot along with the potatoes. Bring everything to a gentle simmer, cover the pot, and let it cook for about 30 minutes. This will allow the potatoes and carrots to become tender and the meatballs to cook through.
6. Add Optional Vegetables:
If you’re using green beans or peas, add them in the last 5 minutes of cooking so they stay fresh and crisp.
7. Final Touches and Serve:
Give the stew a taste and adjust salt and pepper if needed. Garnish with freshly chopped parsley and a sprig of rosemary. Serve hot with crusty bread to soak up all the wonderful flavors.
Can I Use Frozen Meatballs for This Stew?
Yes! Just thaw them completely in the fridge overnight before cooking. Brown the thawed meatballs gently in the pot before adding the stew ingredients to ensure they hold together well.
How Can I Make This Recipe Gluten-Free?
Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or ground oats in the meatball mixture. Make sure your Worcestershire sauce is gluten-free as well.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can make the meatballs and stew a day ahead. Store it in an airtight container in the fridge and reheat gently on the stove, adding a splash of broth if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm evenly. You can also freeze the stew for up to 3 months.
