Description
Hearty meatball stew simmered in tomato and beef broth with potatoes and peas. Perfect for a cozy night!
Ingredients
Scale
- 1.5 lbs Ground Beef (80/20 blend recommended)
- 1/2 lb Ground Pork
- 1 cup Breadcrumbs (plain, unseasoned)
- 1/2 cup Milk (whole milk preferred)
- 1 large Egg, lightly beaten
- 1/4 cup Grated Parmesan Cheese (freshly grated)
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped
- 1 tbsp Dried Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes (optional)
- 2 tbsp Olive Oil (for browning)
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 2 Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 2 cloves Garlic, minced
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 4 cups Beef Broth (low sodium preferred)
- 1 cup Red Wine (optional)
- 2 Bay Leaves
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
- 1 lb Potatoes, peeled and cubed (Yukon Gold or Russet)
- 1 cup Frozen Peas
- Fresh Parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, Parmesan cheese, minced garlic, chopped onion, Italian seasoning, salt, pepper, and red pepper flakes (if using).
- Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix.
- Roll the meat mixture into 1-inch meatballs.
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
- Working in batches, brown the meatballs on all sides. Remove the browned meatballs from the skillet and set aside.
- In the same skillet or Dutch oven, add the remaining 2 tablespoons of olive oil.
- Add the chopped onion, carrots, and celery to the skillet and cook over medium heat until softened, about 5-7 minutes. Stir occasionally.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes and tomato sauce. Stir to combine and scrape up any browned bits from the bottom of the skillet.
- If using, pour in the red wine. Let it simmer for a few minutes to reduce slightly.
- Add the beef broth, bay leaves, dried thyme, salt, and pepper. Stir to combine.
- Bring the stew to a simmer, then reduce the heat to low.
- Gently add the browned meatballs back into the stew.
- Cover the skillet or Dutch oven and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
- After the stew has simmered for at least an hour, add the cubed potatoes.
- Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.
- Stir in the frozen peas and cook for another 5 minutes, or until they are heated through.
- Remove the bay leaves before serving.
- Taste the stew and adjust the seasoning as needed.
- Ladle the meatball stew into bowls and garnish with fresh chopped parsley.
- Serve with crusty bread for dipping.
Notes
- Don’t overmix the meatball mixture.
- Browning the meatballs adds a lot of flavor.
- Simmer the stew for a long time for the best flavor.
- Adjust the seasoning to your liking.
- Use good quality ingredients.
- This stew is even better the next day.
- Variations: Add different vegetables (mushrooms, zucchini, bell peppers), use different types of meat (ground turkey, ground chicken), make it spicy (add more red pepper flakes or cayenne pepper), add a splash of cream, serve over rice or pasta.
- Prep Time: 30 minutes
- Cook Time: 105 minutes