Meatball Stew Recipe
Make Meatball Stew Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Stew
Method
Meatballs
In a small bowl combine the breadcrumbs and milk; set aside for 5 minutes until the breadcrumbs absorb the milk and become soft.
Mix meatball ingredients
In a large mixing bowl add the ground beef, softened breadcrumbs, egg, grated onion, minced garlic (1 tbs), chopped parsley (2 tbs), grated Parmesan (if using), salt (1.5 tsp) and black pepper (0.75 tsp). Use your hands or a fork to gently combine until just incorporated — avoid overworking the mixture to keep meatballs tender.
Form meatballs
Portion the mixture into meatballs about 1 to 1 1/4 inches in diameter (roughly 20 meatballs). To help them hold their shape, roll lightly between your palms to form smooth balls. Place formed meatballs on a plate or baking sheet; refrigerate for 15 minutes to firm up (this helps them hold together during browning and simmering).
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so you don't crowd the pan, add meatballs and brown on all sides, about 2–3 minutes per side. They do not need to be cooked through — just nicely browned. Transfer browned meatballs to a plate and reserve any browned bits in the pan.
Stew
Sauté aromatics
In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion (1 cup), sliced carrots (2 cups) and celery (1 cup). Cook, stirring occasionally, until vegetables soften and begin to brown at the edges, about 6–8 minutes. Add minced garlic (2 tsp) and cook 30–60 seconds until fragrant.
Build the tomato base
Stir in the tomato paste (2 tbs) and cook 1–2 minutes to remove the raw tomato flavor. If using, pour in the red wine (125 ml) to deglaze the pot, scraping up any browned bits with a wooden spoon; simmer 1–2 minutes to reduce slightly.
Add liquids and seasonings
Add crushed tomatoes (800 ml), beef broth (500 ml), bay leaves (2), dried thyme (1 tsp) and sugar (1 tsp). Stir to combine. Bring the mixture to a gentle simmer.
Combine meatballs and potatoes
Carefully add the browned meatballs to the simmering sauce, along with the diced potatoes (2 cups). Partially cover the pot and reduce heat to maintain a gentle simmer. Cook until the potatoes are tender and the meatballs are cooked through, about 20–30 minutes. Stir occasionally and skim any excess fat from the surface if desired.
Finish and season
Taste the stew and add salt (starting with the 1 tsp listed) and black pepper (0.5 tsp) as needed, adjusting to taste. Remove and discard bay leaves. If the stew is too acidic, add a little more sugar or a splash of broth. If the sauce is too thin, simmer uncovered 5–10 minutes to reduce; if too thick, add a little hot water or broth to reach desired consistency.
Serve
Ladle stew and meatballs into bowls and garnish with chopped fresh parsley (2 tbs). Serve hot with crusty bread or over rice if desired.