One-Pot Meatball Stew is a hearty and comforting dish that brings together tender meatballs, rich broth, and a mix of vegetables all cooked in a single pot. It’s the kind of meal that feels like a warm hug on a chilly day, with every bite full of flavor and coziness. The meatballs are juicy and perfectly seasoned, while the stew’s broth is thick and satisfying.
I love making this stew because it’s so easy—everything goes into one pot, which means less clean-up and more time to relax. The best part is that the meatballs soak up all the delicious flavors from the broth and veggies as they cook, making each bite super tasty. I usually add a little extra garlic and herbs to make it just right, but you can tweak it to your own liking.
My favorite way to serve this stew is with some crusty bread on the side for dipping. It’s great for cozy dinners or when you want something filling without much fuss. Whenever I make this, it reminds me of those simple nights where good food and good company are all you need to feel at home.
Key Ingredients & Substitutions
Ground Meat: I usually use a mix of beef and pork for juicy meatballs, but all beef or turkey works if you prefer leaner. Adding pork keeps the meatballs tender and flavorful.
Breadcrumbs: Regular or panko breadcrumbs both work here. If you’re gluten-free, try crushed gluten-free crackers or oats.
Potatoes: Yukon Gold or red potatoes hold their shape well during cooking. You could swap for sweet potatoes for a touch of sweetness.
Tomato Sauce: Using canned crushed tomatoes or a thick tomato sauce adds body to the stew. If you like more tang, add a splash of tomato paste.
Worcestershire Sauce: This adds a nice depth to the broth. If you don’t have it, soy sauce or a bit of balsamic vinegar can work as a substitute.
How Do I Keep Meatballs Tender in the Stew?
It’s key not to overwork the meat mixture when combining ingredients—this keeps the meatballs soft. Using eggs and breadcrumbs helps bind and hold moisture.
- Mix ingredients gently until just combined.
- Form evenly sized meatballs so they cook consistently.
- Brown meatballs first in the pot to build flavor and help them hold together.
- Simmer gently without stirring too much to prevent them from breaking apart.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meatballs and simmering the stew all in one pot.
- Mixing bowl – makes it easy to combine the meatball ingredients evenly.
- Spoon or small ice cream scoop – helps you form uniform meatballs quickly and neatly.
- Wooden spoon – great for stirring the stew without scratching your pot.
- Knife and cutting board – for chopping veggies and herbs.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter stew with less fat.
- Add a handful of frozen peas or green beans towards the end for extra color and freshness.
- Stir in some shredded cheddar or mozzarella cheese over the stew just before serving for a melty twist.
- Use Italian seasoning instead of oregano and rosemary for a different herb flavor profile.
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
- 1/4 cup fresh parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
For the Stew:
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 1 green bell pepper, sliced into strips
- 4-5 medium potatoes, peeled and cut into chunks
- 4 cups beef broth (or stock)
- 1 (14 oz) can tomato sauce or crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 sprig fresh rosemary
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40-50 minutes to cook. In just under an hour, you’ll have a delicious, hearty stew ready to enjoy!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix together ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, oregano, and red pepper flakes if using. Don’t overmix! Shape the mixture into meatballs about 1½ inches across. Set them aside.
2. Brown the Meatballs:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, turning them so all sides brown evenly (about 4 minutes per batch). Once browned, remove the meatballs from the pot and set aside.
3. Cook the Vegetables:
In the same pot, add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Veggies and Liquids:
Stir in the carrots, bell pepper, and potatoes to the pot, mixing them with the onions and garlic. Pour in the beef broth, tomato sauce, and Worcestershire sauce. Add smoked paprika and the rosemary sprig. Season with salt and pepper. Bring everything to a boil.
5. Simmer the Stew:
Carefully return the browned meatballs into the pot, nestling them among the veggies. Lower the heat, cover the pot, and let it simmer gently for 30-40 minutes, or until the potatoes and carrots are tender and the meatballs are cooked through.
6. Finish and Serve:
Remove the rosemary sprig, taste the stew, and adjust the seasoning if needed. Sprinkle fresh parsley over the top before serving. Enjoy it hot, with crusty bread or over rice for a cozy, comforting meal.
Can I Use Frozen Meatballs Instead of Fresh?
Yes! Just make sure to thaw them completely in the fridge overnight before adding them to the stew. You might want to brown them briefly in the pot to develop flavor before simmering.
How Can I Make This Recipe Vegetarian?
Try swapping the meatballs for plant-based or lentil balls, and use vegetable broth instead of beef broth. Add extra veggies like mushrooms or beans for heartiness.
Can I Prepare This Stew Ahead of Time?
Absolutely! The stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days, then gently reheat on the stove.
What’s the Best Way to Thicken the Stew?
If you want a thicker stew, mix 1 tablespoon of cornstarch or flour with a little cold water and stir it in during the last 5-10 minutes of cooking. Let it simmer until the stew thickens to your liking.
