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Meatball Stew

Hearty meatball stew in a white bowl with tender meatballs, potatoes, carrots, and peas in rich brown gravy
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This easy meatball stew is a comforting one-pot meal packed with hearty veggies, tender meatballs, and a rich, flavorful broth. Ready in about 45 minutes, it’s the perfect weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • 18 ounce bag frozen meatballs
  • 1.5 pounds potatoes, peeled and diced into 1-inch pieces
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons cornstarch
  • 12 ounce bag frozen peas and carrots
  • Kosher salt
  • Fresh cracked pepper
  • Fresh chopped parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion with a couple pinches of salt and pepper. Cook for 4 minutes, stirring occasionally, until translucent and soft.
  2. Add garlic, tomato paste, and Italian seasoning. Cook for 1 minute, stirring frequently until fragrant and tomato paste darkens to a deeper red-brown.
  3. Stir in frozen meatballs, diced potatoes, beef stock, Worcestershire sauce, balsamic vinegar, and a couple pinches of salt and pepper. Bring to a gentle simmer over medium-low heat (small bubbles breaking the surface) and cook for 15 minutes, stirring gently every few minutes.
  4. Dissolve all 3 tablespoons cornstarch in 2 tablespoons cold water until completely smooth. Stir cornstarch slurry, frozen peas and carrots, and more salt and pepper into the pot. Continue simmering for 10 minutes until vegetables are tender, potatoes are fork-tender, and stew has thickened.
  5. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley and serve hot.

Notes

  • Use Yukon Gold or Russet potatoes – their starch helps thicken the stew naturally.
  • If using homemade meatballs instead of frozen, reduce the simmering time in Step 3 by about 5 minutes and ensure internal temperature reaches 165°F.
  • For extra richness, add a splash of heavy cream before serving.
  • Stew can be made ahead and reheated – flavors improve overnight.
  • Always dissolve cornstarch in cold water first to prevent lumps.

Nutrition

Find it online: https://www.benefitiany.com/easy-meatball-stew-recipe/