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Meatball Stew

Meatball stew pairs browned beef-and-pork meatballs with Yukon Gold potatoes, carrots, celery, and peas in a savory broth. Simmered in a Dutch oven, it turns tender and hearty with a lightly thickened gravy.
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Prep Time 25 minutes
Cook Time 42 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef 85% lean
  • 0.5 lb ground pork
  • 0.5 cup plain breadcrumbs
  • 1 egg large
  • 0.25 cup whole milk
  • 1 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
For the stew
  • 3 tbsp vegetable oil divided
  • 1 yellow onion medium, chopped
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 3 carrots sliced 1/2 inch thick
  • 2 celery ribs, sliced
  • 1 cup frozen peas

Equipment

  • 1 6-quart Dutch oven

Method
 

Make and brown the meatballs
  1. In a large bowl, gently mix the ground beef, ground pork, breadcrumbs, egg, milk, garlic, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper until just combined.
  2. Shape the mixture into about 24 meatballs, each about 1 1/2 inches wide.
  3. Heat 1 tablespoon oil in a 6-quart Dutch oven over medium-high heat; brown the meatballs in batches, turning gently, about 5 minutes per batch, then transfer them to a plate.
Make the stew
  1. Add the remaining 2 tablespoons oil and the onion to the pot; cook over medium heat, stirring occasionally, until softened, 4–5 minutes.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the broth, then stir in the Worcestershire sauce, thyme, bay leaf, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a simmer.
  4. Add the potatoes, carrots, celery, and meatballs with any juices. Cover and simmer gently for 20–25 minutes, until the vegetables are tender and the centers of the meatballs reach 160°F.
  5. Stir in the peas and simmer uncovered for 3–5 minutes, until heated through.

Notes

For tender meatballs, mix only until the ingredients are just combined. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. For a gluten-free variation, use gluten-free breadcrumbs and flour.