Description
This hearty meatball stew is a cozy comfort food loaded with tender homemade meatballs, vegetables, and a rich savory broth the whole family will love.
Ingredients
- Meatballs:
- 1.5 lbs ground beef
- 2 tbsp milk
- ½ cup bread crumbs
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp parsley, chopped
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- Stew:
- 3 tbsp olive oil
- ½ onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 8 oz mushrooms, sliced
- 4 garlic cloves, chopped
- ¼ cup flour
- 2 tbsp tomato paste
- 1 cup halal substitute for red wine (grape juice or omit)
- 5 cups beef broth
- 2 sprigs rosemary
- 1 tbsp thyme
- 1 bay leaf
- ¾ lb potatoes, chopped
- 1 cup green beans
- 1 cup peas
- Salt & pepper to taste
Instructions
- Mix all meatball ingredients and form 20–25 meatballs.
- Heat oil in a pot and brown meatballs. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and mushrooms for 5 minutes.
- Add garlic and flour, cook 1 minute.
- Add grape juice substitute and deglaze the pan.
- Stir in tomato paste and cook for 5 minutes.
- Add broth, herbs, and meatballs. Simmer 15–20 minutes.
- Add potatoes and cook 25 minutes.
- Add green beans and peas, cook 5 more minutes.
- Adjust seasoning and rest before serving.
Notes
- Chill meatballs before cooking for better texture.
- Use red or Yukon gold potatoes for best results.
- Use dried herbs if fresh are unavailable.
- Store leftovers up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American