If you’re looking for an easy week-night meal that’s warm and filling - look no further than the most delicious meatball stew!
The weather in Texas finally feels crisp, so our taste buds are officially craving all the hearty, warm autumn meals that this season has to offer! Last week we made this delicious meatball stew and it was a hit. It was so flavorful and really easy to make on a weeknight. My kids loved it too, which is always an added bonus. I’ve included all the ingredients and recipe below. We credit this recipe to a post we saw on The Modern Proper under their delicious autumn stew ideas (S+S tweaked and refined) Enjoy!
Grocery List of Ingredients
1 1/2 lbs ground beef
2 cups of Carrots, large dice
- 2 cups Celery ribs, large dice
1 Flat leaf parsley
3 Garlic cloves
3/4 tsp Garlic powder
3/4 tsp Onion powder
2 tsp Fresh Thyme leaves
1 cup of Yellow onion, diced
6-8 gold potatoes (yukon), Diced in half
1 Large Egg
8 cups Beef stock
2 tsp Better than bouillon beef bouillon
2 tbsp Tomato paste
- 2 tsp Worcestershire sauce
Baking & Spices
1/4 tsp Black pepper
3 tbsp Cornstarch
1 1/2 tsp Italian seasoning
2 tsp Sea salt
Oils & Vinegars
3 tbsp Extra Virgin Olive oil
Bread & Baked Goods
1/2 Cup Bread crumbs
1/4 cup Whole milk (or almond milk if you have an allergy!)
- 1/4 cup Water
- Start with the meatballs. In a large mixing bowl add in the ground, beef, garlic powder, onion powder, salt, Italian seasoning, pepper, eggs, bread, crumbs, Worcestershire sauce, and whole milk. For best results, roll up your sleeves and use those God-given hands to mix everything together perfectly!
- Wet your palms with a little bit of water and start rolling the meatballs to create golf ball sized shapes (think 2 tablespoons) place them on a baking sheet or large, played until all of the meat mixture has been created into little golf balls (you should average about 22-24 meatballs!)
- Now, heat 2 tablespoons of olive oil in a large Dutch oven or heavy bottom stock pot on medium high heat. Browned the meatballs on all sides and don’t worry about cooking them entirely through because will finish cooking them in the stew later. Make sure that you work in batches if the meatballs over crowd each other. Once the meatballs have been browned, set them aside on
- Now grab a large pot, encode it with a couple tablespoons of olive oil and add in the onions, celery, and carrots. Cook until these vegetables begin to soften, stirring occasionally about five minutes. Then adding the garlic and continue to cook for about a minute longer.
- Next add in the tomato paste in time, storing them together. Then go and grab your meatballs, that we set aside and place them inside of the pot along with the beef stock and bouillon. You’ll want to bring this to a boil over high heat, and then reduce it to a simmer.
- Next add in the potatoes and then cover your pot with a tight fitting lid and let this summer for about 20 minutes or until the vegetables are tender and the meatballs are fully cooked.
- To thicken stew, mix of cornstarch and water together until smooth in a small bowl. Then you’ll add the slurry to the stew broth and start over low heat until it thickens which can take about 5 to 7 more minutes.
- You can serve the stew now with sprinkled fresh parsley on top and some good toasted sourdough bread slices. This do is also really good on top of rice or buttered noodles.
**Note, this recipe yields 8 servings total. Enjoy!
Your turn: What cozy autumn meals are you cooking up this week? Comment below and share with us!
With Love, Sazan
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I made the soup tonight for dinner and feel compelled to leave a review as I sit here digesting because it was THAT good!
Somehow, the broth almost tasted creamy… it was the perfect consistency. And the flavors came together wonderfully. I’ll put it this way, if I were skiing on some mountain in Switzerland and stopped in a chalet for this stew, well, it would make for a magic moment that I’d never forget. 😘👌