Best 9 Simple Meatball Stew Recipes

FAVORITE MEATBALL STEW

Steps:

• In a large bowl, combine the eggs, bread crumbs, cheese and pepper. Crumble beef, pork and veal over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink., Place the meatballs, potatoes, carrots, celery, onion and garlic in a Dutch oven. In a small bowl, combine soup mix and water; pour over meatball mixture. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas and parsley; heat through.

MOROCCAN MEATBALL STEW

Steps:

• To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
• To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
• Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
• Stir in broth, tomatoes and raisins.
• Preheat oven to 350 degrees F.
• Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
• Bake for 35-40 minutes.
• Sprinkle with spinach and cover and bake another 5 minutes.
• Stir to mix and remove cinnamon sticks.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

MEATBALL STEW

Steps:

• Combine beef, crumbs, basil, egg and garlic.
• Shape into 20 balls.
• Brown in deep skillet over medium low heat.
• Drain fat.
• Stir in soup, water and vegetables.
• Heat to boiling.
• Reduce heat and simmer, covered 30 minutes until veggies are tender.
• Add a little more water if necessary.

OVEN MEATBALL STEW

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. , In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened. , Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender.

SPEEDY MEATBALL STEW

Steps:

• Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
• Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.

WEEKNIGHT MEATBALL STEW

Steps:

• Combine gravy, tomatoes, 3/4 cup water, thyme and pepper in large saucepan; bring to a boil.
• Stir in meatballs and vegetable mixture; reduce heat.
• Cook 10-15 minutes or until meatballs are heated through, stirring occasionally.

SLOW-COOKER MEATBALL STEW

Steps:

• In 4- to 5-quart slow cooker, layer all ingredients in order listed.
• Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

MEATBALL STEW

Steps:

• Cube the potato, pieces should be smaller than dice size. (Remember, this is a stew, so it's easier to eat if all the bits fit on your spoon!).
• Slice the carrots. I use a bag of baby carrots instead of 2 large ones. Makes for nice little bits.
• Dice the onion.
• Place all the vegetables in a 2.5 quart (or larger) oven safe crock (with lid). Leave about 2 inches of space to the top.
• Roll ground beef into balls. They should be no bigger than 3/4 inches in diameter about thumbnail size).
• Gently put the meatballs on top of the veggies to avoid crushing them.
• Heat the oven to 400 degrees.
• Follow instructions on the gravy packets to make 3 cups of gravy.
• When the gravy is done, stir in some Season All to taste (I use ~2 tsp) & pour it slowly into the crock. Make sure all the meatballs are covered.
• Cover with lid and bake for 1-1.5 hours. Open and gently stir occasionally.
• You may want to put a piece of foil (or foil covered cookie sheet) on the rack below, as this tends to drip over once it begins to boil.