Meatball and Vegetable Stew

This made-from-scratch meatball and vegetable stew is full of flavor and makes for a wonderful family supper.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 357 Calories

Ingredients

• 1 large egg
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, minced
• 2 cups peeled and cubed potatoes
• 1 tablespoon Worcestershire sauce
• 1 (6 ounce) can tomato paste
• 1 medium onion, chopped
• 1 cup cubed carrots
• 1 cup sliced celery
• 1 teaspoon kosher salt
• Vegetable cooking spray
• 1 teaspoon sea salt, or to taste
• 1 (10 ounce) package frozen peas
• 4 cups beef broth, or more as needed
• 0.5 cup finely grated Parmesan cheese
• 1.5 teaspoons dried basil
• 1.5 pounds ground beef
• 0.25 cup bread crumbs
• 1.5 teaspoons dried parsley
• 0.5 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.

Step 2

Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.

Step 3

Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.

Step 4

Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.

Step 5

Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.