One-Pot Meatball Stew is a hearty and comforting dish that brings together tender meatballs, chunky vegetables, and a rich, flavorful broth all cooked together in one pot. The meatballs are juicy and perfectly seasoned, while the stew has a lovely mix of tender carrots, potatoes, and maybe a little celery or onion for extra taste and texture. It’s the kind of meal that feels like a warm hug on a chilly day.
I love making this stew because it’s so simple to throw together, and the one-pot method means less cleanup, which is always a win in my book. I usually make the meatballs in the pot first, then add all the veggies and broth, letting everything simmer until it’s all mingled and delicious. The smell while it cooks always fills the whole kitchen and feels like an invitation for family and friends to gather around.
My favorite way to serve One-Pot Meatball Stew is with some crusty bread or a soft roll on the side to soak up all that tasty broth. It’s a perfect comfort meal for busy weeknights or when you want something cozy without fuss. Every time I make it, it reminds me of the simple joys of cooking and sharing good food with the people I care about.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy meatballs, but you can go all beef or even turkey for a lighter option. Just watch for lean versions so meatballs don’t turn dry.
Breadcrumbs & Cheese: Breadcrumbs help keep meatballs tender and hold their shape. If you want gluten-free, use gluten-free breadcrumbs or oats. Parmesan adds a nice salty kick, but Pecorino or even a bit of feta can work.
Veggies: Carrots, celery, potatoes, and bell pepper make the stew hearty and colorful. You can swap potatoes for sweet potatoes or add mushrooms if you like more earthiness.
Broth: Beef broth gives rich flavor, but vegetable broth is fine too, especially for a milder taste or a lighter stew.
How Do You Keep Meatballs Tender and Intact While Cooking in the Stew?
It’s key to brown the meatballs first to lock in flavor and keep them from falling apart. Use medium-high heat, don’t crowd the pan, and turn them gently for even browning. Avoid stirring too much once you add them to the stew.
- After browning, set aside meatballs carefully so they hold shape.
- Add browned meatballs back to the simmering stew gently, pushing them under the liquid but don’t stir constantly.
- Simmer gently with the lid on — too high heat can break meatballs.
- Let the stew cook low and slow, so veggies soften and meatballs cook through without getting tough.
This way, you get juicy, flavorful meatballs nestled in a rich, tender veggie stew!
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning meatballs and cooking the stew all in one place.
- Mixing bowl – easy for mixing meatball ingredients without making a mess.
- Wooden spoon or heatproof spatula – great for stirring the stew gently without breaking meatballs.
- Measuring cups and spoons – to keep your seasoning and liquids balanced just right.
- Knife and cutting board – for prepping all your fresh vegetables safely and easily.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a leaner stew that still tastes great.
- Add chopped mushrooms or zucchini for extra veggies and a different texture.
- Stir in a handful of spinach or kale near the end for a boost of green goodness.
- Use fresh herbs like thyme or rosemary instead of oregano for a woodsy flavor twist.
How to Make One-Pot Meatball Stew
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil (for browning)
For the Stew:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cut into chunks
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 (14 oz) can diced tomatoes
- 4 cups beef or vegetable broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Time You’ll Need
This stew takes about 15 minutes to prep and 40 minutes to cook, for a total of around 55 minutes from start to finish. It’s one pot and full of flavor with a nice balance of veggies and tender meatballs.
Step-by-Step Instructions:
1. Mix and Shape the Meatballs
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix everything gently but thoroughly until blended. Then, roll the mixture into small meatballs about 1 to 1.5 inches wide.
2. Brown the Meatballs
Heat 1 tablespoon olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the meatballs in batches, making sure not to crowd the pot. Brown them on all sides, which should take about 5 minutes. Once browned, remove the meatballs and set them aside.
3. Cook the Vegetables
In the same pot, add 2 tablespoons olive oil if needed. Sauté the diced onion, garlic, carrots, celery, and red bell pepper until they become tender and fragrant, about 5 to 7 minutes.
4. Build the Stew Base
Stir in the tomato paste and smoked paprika, cooking for another minute to bring out the flavors. Then pour in the diced tomatoes, potatoes, broth, and add the bay leaf. Stir everything together well.
5. Simmer the Stew with Meatballs
Gently return the browned meatballs to the pot, pushing them into the liquid as much as possible. Bring the stew to a boil, then reduce the heat to a simmer. Cover and let it cook for 25 to 30 minutes, until the potatoes and carrots are tender and the meatballs are fully cooked.
6. Finish and Serve
In the last 5 minutes of cooking, stir in the frozen peas. Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving. Sprinkle chopped fresh parsley on top for a fresh touch.
Serve your hearty One-Pot Meatball Stew hot, with crusty bread or a soft roll for soaking up all that delicious broth. Enjoy!
Can I Use Frozen Meatballs for This Stew?
Yes! If using frozen meatballs, thaw them in the fridge overnight first for best results. You can skip the browning step and simply add them to the stew during simmering, but browning adds extra flavor if you have time.
How Can I Make This Recipe Vegetarian?
Try using plant-based meatballs or lentil balls instead of beef. Use vegetable broth and consider adding more hearty vegetables like mushrooms or beans to keep it satisfying.
What’s the Best Way to Store Leftovers?
Let the stew cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze One-Pot Meatball Stew?
Absolutely! Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating on the stove over low heat, adding a splash of broth if needed to loosen it up.
