Meatball Stew

Meatball stew is my go-to weeknight dinner when I need something hearty, warming, and incredibly satisfying without spending hours in the kitchen. This one-pot meal brings together tender meatballs, chunky vegetables, and a rich savory broth that tastes like it’s been simmering all day. The magic? It’s ready in under an hour, making it perfect for busy families who crave comfort food without the fuss.

I’ll never forget the first time I threw this meatball stew together on a rushed Wednesday evening. My kids were starving, the kitchen was a mess, and I had frozen meatballs staring at me from the freezer. What started as a “let’s see what happens” moment turned into our family’s most-requested dinner. The aroma of garlic and Italian seasoning filled the house while the potatoes became perfectly tender and the broth thickened into pure comfort. Now, this easy meatball stew is my secret weapon for those nights when I need a filling, flavorful meal without multiple pots and pans cluttering my stove.

What You’ll Need for This Comforting Meatball Stew

I always keep these ingredients on hand because this recipe is so easy to throw together, and most items are pantry staples. Using frozen meatballs makes this genuinely effortless, though homemade work beautifully too if you have extra time.

• 1 tablespoon olive oil
• 1 small yellow onion, diced (white onion is a great substitute)
• 6 cloves garlic, minced (or 1½ teaspoons garlic powder)
• 1 tablespoon tomato paste (essential for that deep, rich flavor)
• 2 teaspoons Italian seasoning
• 18 ounce bag frozen meatballs (homemade also work, just reduce cooking time by 5 minutes)
• 1.5 pounds potatoes, peeled and diced into 1-inch pieces (Yukon Gold or Russet both work great)
• 4 cups beef stock (beef broth works too)
• 2 tablespoons Worcestershire sauce (adds incredible depth)
• 1 tablespoon balsamic vinegar (brings subtle sweetness and acidity)
• 3 tablespoons cornstarch (for thickening)
• 12 ounce bag frozen peas and carrots
• Kosher salt
• Fresh cracked pepper
• Fresh chopped parsley for garnish

My preference: Yukon Gold potatoes add a buttery flavor and their starch helps thicken the broth naturally.

How to Make This Easy One-Pot Meatball Stew

I recommend using a large, heavy-bottomed pot or Dutch oven for even heat distribution. This ensures your meatball stew cooks perfectly without hot spots that might burn the bottom.

Step 1: Heat the olive oil in your large pot over medium heat. Add the diced onion along with a couple generous pinches of salt and pepper. Cook for about 4 minutes, stirring occasionally, until the onion becomes translucent and soft. You’ll know it’s ready when the pieces look glossy and you can see through them.

Step 2: Toss in the minced garlic, tomato paste, and Italian seasoning. Stir frequently for about 1 minute. The tomato paste should darken to a deeper red-brown and become very aromatic. This step builds the flavor base, so don’t skip it or rush through.

Step 3: Add the frozen meatballs, diced potatoes, beef stock, Worcestershire sauce, balsamic vinegar, and another couple pinches of salt and pepper. Stir everything together and bring the mixture to a gentle simmer over medium-low heat (you’ll see small bubbles breaking the surface). Let it bubble away for 15 minutes. Stir gently every few minutes, but don’t be too aggressive or your meatballs might break apart.

Step 4: In a small bowl, dissolve all 3 tablespoons of cornstarch in 2 tablespoons of cold water, stirring until completely smooth with no lumps. This creates a slurry that will thicken your stew without clumps. Stir the cornstarch mixture into the pot along with the frozen peas and carrots and more salt and pepper. Continue simmering gently for another 10 minutes until the vegetables are tender, the potatoes are fork-tender, and the broth has thickened to coat the back of a spoon.

Step 5: Taste and adjust the seasoning with additional salt and pepper as needed. Every batch needs a slightly different amount depending on your stock and meatballs. Garnish with fresh chopped parsley and serve hot.

Perfect Pairings for Your Meatball Stew

This hearty stew pairs beautifully with crusty bread and fresh salads that balance the richness.

Crispy Garlic Bread: The buttery, garlicky crunch is ideal for soaking up every drop of that savory broth. It adds a textural contrast that makes the meal feel complete and satisfying.

Homemade Cornbread: The subtle sweetness and crumbly texture complement the savory meatball stew wonderfully. Cornbread is excellent for mopping up the delicious gravy at the bottom of your bowl.

Simple House Salad: Fresh greens with a light vinaigrette cut through the richness of the stew and add a refreshing element. It’s one of the best sides for meatball stew when you want to balance the meal.

Crusty French Baguette: This classic pairing never disappoints. The chewy interior and crispy crust are ideal for dunking, and it makes the meal feel a bit more special without any extra effort.

Explore More Meatball-Based Comfort Meals

This hearty meatball stew delivers thick, satisfying comfort with potatoes and vegetables, but soup variations offer lighter alternatives when stew feels too heavy. The Easy Italian Wedding Soup creates an elegant presentation with mini meatballs, orzo, and fresh spinach in chicken broth that feels refined yet comforting. For quick weeknight meals, the Easy Italian Meatball Soup Recipe uses convenient frozen meatballs with fire-roasted tomatoes and pasta for restaurant-worthy flavor in under 40 minutes.

When seeking creamy indulgence, both the Creamy Italian Meatball Soup and Swedish Meatball Soup feature rich, velvety broths that transform simple meatballs into memorable meals. Each recipe proves that meatballs shine in countless preparations, from thick stews to elegant soups.

Storing and Reheating Your Leftover Stew

Store leftover meatball stew in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve overnight, making leftovers even more delicious than the first serving.

For reheating, I prefer using the stovetop method. Simply transfer the stew to a saucepan and warm over medium-low heat, stirring occasionally until heated through. If using the microwave, heat in 30-second intervals, stirring between each round to ensure even heating. The stew may thicken as it sits, so feel free to add a splash of beef stock or water to reach your desired consistency.

This meatball stew freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating, and you’ll have a homemade meal ready in minutes on those extra busy nights.

Your Meatball Stew Questions Answered

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