Name: Meatball Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1 egg; 1/4 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 2 tbsp olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 can diced tomatoes; 4 cups beef broth; 2 bay leaves; 1 tsp dried oregano; 1 tsp dried thyme; 1 cup frozen peas; Fresh parsley for garnish

Instructions

In a mixing bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined, then shape the mixture into small meatballs, about 1 inch in diameter.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
Pour in the diced tomatoes and beef broth, then add the bay leaves, oregano, and thyme. Bring the stew to a simmer.
Carefully add the meatballs back into the pot, along with any juices that have collected. Cover and let the stew simmer for about 20-25 minutes to allow the flavors to meld together.
Stir in the frozen peas and let them cook for an additional 5 minutes until heated through.
Taste the stew and adjust the seasoning with salt and pepper if necessary.
Remove the bay leaves and discard. Serve the Meatball Stew hot, garnished with fresh parsley.

Ingredients

Instructions

Nutrition Facts