Name: Meatball Stew
Ingredients: 1½ pounds ground beef (80/20); ¾ teaspoon garlic powder; ¾ teaspoon onion powder; 2 teaspoons sea salt; 1½ teaspoons Italian seasoning; ¼ teaspoon freshly cracked black pepper; 1 large egg; ½ cup breadcrumbs; 2 teaspoons Worcestershire sauce; ¼ cup whole milk; 3 tablespoons extra-virgin olive oil; 1 small yellow onion, diced (about 1 cup); 2 large carrots, diced (about 1 cup); 3 celery ribs, diced (about 1 cup); 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 teaspoons minced fresh thyme; 6 cups beef stock; 2 teaspoons beef bouillon or Better Than Bouillon; 4 small Yukon Gold potatoes, cut into 1½-inch pieces; 1 cup fresh green beans, cut into 2-inch pieces; 3 tablespoons cornstarch; ¼ cup cold water; Flat-leaf parsley, for garnish

Description

Warm up with this hearty Meatball Stew, a comforting blend of tender beef meatballs, fresh vegetables, and a savory broth. Inspired by classic beef stew, this dish is perfect for chilly evenings and sure to be a family favorite. Serve it with crusty bread or buttered noodles for a complete meal.

Ingredients

Units Scale

For the Meatballs:

1 1/2 pounds ground beef (80/20)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 teaspoons sea salt
1 1/2 teaspoons Italian seasoning
1/4 teaspoon freshly cracked black pepper
1 large egg
1/2 cup breadcrumbs
2 teaspoons Worcestershire sauce
1/4 cup whole milk

For the Stew:

3 tablespoons extra-virgin olive oil
1 small yellow onion, diced (about 1 cup)
2 large carrots, diced (about 1 cup)
3 celery ribs, diced (about 1 cup)
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons minced fresh thyme
6 cups beef stock
2 teaspoons beef bouillon or Better Than Bouillon
4 small Yukon Gold potatoes, cut into 1 1/2-inch pieces
1 cup fresh green beans, cut into 2-inch pieces
3 tablespoons cornstarch
1/4 cup cold water
Flat-leaf parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatballs:
- In a large bowl, combine ground beef, garlic powder, onion powder, salt, Italian seasoning, pepper, egg, breadcrumbs, Worcestershire sauce, and milk. Mix gently with your hands until combined.
- Form the mixture into golf ball-sized meatballs (about 24 total). Wet your hands to make rolling easier.
Brown the Meatballs:
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Brown the meatballs on all sides in batches, then remove and set aside.
Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil.
- Sauté the onions, carrots, and celery for about 5 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
Build the Stew:
- Stir in tomato paste and thyme, then return the meatballs to the pot.
- Add beef stock and bouillon, bringing the stew to a boil. Reduce heat to a simmer.
Add the Potatoes and Green Beans:
- Stir in the potatoes and green beans. Cover and simmer for 20 minutes, or until the vegetables are tender, and the meatballs reach an internal temperature of 160°F.
Thicken the Stew:
- In a small bowl, mix cornstarch and cold water to create a slurry. Stir it into the stew and simmer for 5–7 minutes until thickened.
Serve:
- Garnish with parsley and serve hot with crusty bread or buttered egg noodles.

Category: Dinner