Can a slow cooker be used for this dish?

Absolutely! First, brown your meatballs. Then toss everything into your slow cooker. Let it cook on low for 6-7 hours or on high for 3-4 hours. Wait until the last 2 hours on low (or last hour on high) to add the potatoes so they don’t get too mushy.

What are good swaps for beef in the meatballs?

Ground turkey or chicken are great options, or even a combo of beef and pork. If using turkey or chicken, add a bit of olive oil since they're leaner, to keep the meatballs juicy.

How should I store and reheat extras?

Pop any leftovers into an airtight container and refrigerate for up to 3 days. Gently reheat on the stove over medium-low until fully warmed through. It tastes even better the next day as the flavors blend!

Can I freeze portions of this stew?

Yes! Let it cool completely, then store in freezer-safe containers. It keeps up to 3 months in the freezer. Defrost in the fridge overnight, then reheat on the stove with a splash of broth if it’s too thick.

Any tips for making this gluten-free?

Use gluten-free breadcrumbs or crush up some gluten-free crackers instead. Don’t forget to double-check your beef broth labeling, as some brands sneak in gluten.

What veggies work well in this stew?

You’ve got lots of choices! Toss in green beans, corn, peas, or peppers. Swap potatoes with sweet potatoes, or add goodies like turnips or parsnips. Stir in leafy greens like kale or spinach right before serving.

Irresistible Meatball Stew

Category: Meals for Every Occasion

Shape meatballs, brown them, then put aside. Cook veggies, stir in tomatoes, broth, and spices. Add meatballs back, simmer till tender.

Pin It Share Send Print Jump to Recipe

By Ana

Updated on Tue, 17 Jun 2025 23:15:13 GMT

Hearty stew with meatballs and vegetables | homebitesbyana.com

Recipe FAQs

→ Can a slow cooker be used for this dish?: Absolutely! First, brown your meatballs. Then toss everything into your slow cooker. Let it cook on low for 6-7 hours or on high for 3-4 hours. Wait until the last 2 hours on low (or last hour on high) to add the potatoes so they don’t get too mushy.
→ What are good swaps for beef in the meatballs?: Ground turkey or chicken are great options, or even a combo of beef and pork. If using turkey or chicken, add a bit of olive oil since they're leaner, to keep the meatballs juicy.
→ How should I store and reheat extras?: Pop any leftovers into an airtight container and refrigerate for up to 3 days. Gently reheat on the stove over medium-low until fully warmed through. It tastes even better the next day as the flavors blend!
→ Can I freeze portions of this stew?: Yes! Let it cool completely, then store in freezer-safe containers. It keeps up to 3 months in the freezer. Defrost in the fridge overnight, then reheat on the stove with a splash of broth if it’s too thick.
→ Any tips for making this gluten-free?: Use gluten-free breadcrumbs or crush up some gluten-free crackers instead. Don’t forget to double-check your beef broth labeling, as some brands sneak in gluten.
→ What veggies work well in this stew?: You’ve got lots of choices! Toss in green beans, corn, peas, or peppers. Swap potatoes with sweet potatoes, or add goodies like turnips or parsnips. Stir in leafy greens like kale or spinach right before serving.

One-Pot Cozy Beef Meal

A hearty mix of beef meatballs and veggies simmered in a seasoned tomato sauce for the ultimate cozy meal any time of the year.

Prep Time

20 min

Cooking Time

40 min

Total Time

60 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: American

Yields: 6 Servings

Dietary Preferences: ~

Ingredients

→ Meatball Mix

01 1 egg

02 2 cloves garlic, finely chopped

03 1/4 cup grated Parmesan cheese

04 1/4 teaspoon ground black pepper

05 1 lb ground beef

06 1/2 teaspoon salt

07 1/4 cup breadcrumbs

→ Stew Ingredients

08 4 cups beef stock

09 1 can (14.5 oz) diced tomatoes

10 2 tablespoons olive oil

11 1 diced onion

12 Salt and pepper, as you like

13 2 sliced carrots

14 3 peeled and cubed potatoes

15 1 teaspoon dried oregano

16 2 celery stalks, chopped

17 1/2 teaspoon dried thyme

18 2 tablespoons fresh parsley, chopped (to garnish)

Steps

Step 01

Mix beef, garlic, egg, Parmesan, breadcrumbs, salt, and black pepper in a bowl. Shape into small 1-inch balls.

Step 02

Warm olive oil in a big pot on medium heat. Brown the meatballs all over for about 5 to 6 minutes. Take them out when done.

Step 03

Toss diced onion, carrots, and celery into the same pot. Stir them for around 5 minutes till soft.

Step 04

Add cubed potatoes, the canned tomatoes, beef stock, oregano, thyme, and some salt and pepper. Turn the heat up to make it boil.

Step 05

Bring the heat down and gently place the meatballs back in the stew. Put the lid on and let it simmer for about 25–30 minutes till the meatballs cook through and veggies get tender.

Step 06

Sprinkle fresh parsley on top and serve it while it’s warm.