It’s stew time and what better way to start off the cooler weather then with this Delicious Hearty Meatball Stew. The perfect meatballs in a rich tomato sauce filled with potatoes and carrots. So good it will become a new dinner favourite!
Who doesn’t love stew? And when you think of comfort food isn’t it one of the first things that comes to mind? It is for us. I make my Italian Beef Stew quite a bit during the cooler months, and last year this Meatball Stew became a big favourite. It’s easy and makes the perfect dinner or lunch idea.
How to make it
Make the meatball mixture, roll into balls a little smaller than golf ball size and brown in a medium frying pan.
In a large pot add oil, garlic and chopped shallot (or small onion), cook until transparent. Then add the carrots, potatoes, tomato puree, water and spices, mix together, then add the meatballs, and gently stir to combine.
Continue to cook on low heat until thickened. Sprinkle with chopped fresh parsley before serving if you want or even a sprinkling of parmesan cheese.
How to store it
Any leftover stew should be stored in an airtight container and kept in the fridge. It will keep for up to 3-4 days. It can be re-heated on the stove or microwave.
What to serve with stew
When I serve stew I will sometimes serve it with a simple green salad but always with sliced crusty Italian bread. This stew is so hearty that you really don’t need anything else with it except the bread to soak up any sauce left at the bottom of the bowl!
Can it be frozen
Yes it can be frozen in a freezer safe container, although because frozen potatoes become grainy it might be best to add cooked potatoes when reheating. Thaw the stew in the fridge overnight, then add the cooked potatoes to the pot while reheating. It will keep for up to 3 months in the freezer.
More Stew Recipes
Easy Italian Lentil & Sausage Stew
So if you are looking for a really good stew to try, I hope you give this Hearty Italian Meatball Stew a try and let me know what you think. Buon Appetito!
Hearty Italian Meatball Stew
Ingredients
FOR THE MEATBALLS
- 1/4-1/2 cup milk (62-122 grams)
- 2-3 slices bread (crust removed)
- 1 pound ground beef (80% lean) (1/2 kilo)
- 2 large eggs
- 1/2 cup freshly grated parmesan cheese (50 grams)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1-2 cloves garlic (minced)
- 1-2 tablespoons olive oil
FOR THE STEW MIXTURE
- 2 tablespoons olive oil
- 1 shallot or small onion chopped
- 1-2 cloves garlic (minced)
- 4 medium potatoes (cubed medium/large)
- 2 medium carrots (chopped)
- 2 1/4 cups tomato puree (passata) (500 grams)
- 3/4 cup water (177 grams)
- 1/4-1/2 teaspoon salt
- 1-2 dashes black pepper or hot pepper flakes
- 1/2-1 teaspoon oregano
- 1 tablespoon fresh parsley minced
Instructions
FOR THE MEATBALLS
- In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
- In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( a little smaller than the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides. Remove to a clean plate.
- In a large pot add the oil, garlic and chopped shallot (or small onion), cook on medium heat until transparent 1-2 minutes. Then add the carrots, potatoes, tomato puree, water and spices, mix together, then add the meatballs, and gently stir to combine.
- Bring to a boil, then lower the heat, place the lid on the pot but don't completely cover, continue to cook on low heat until thickened about 30 minutes, stirring occasionally. Sprinkle with chopped fresh parsley before serving. Enjoy!
