Old-Fashioned Meatball Stew

Old-Fashioned Meatball Stew is the kind of meal that wraps you in a warm hug on a chilly evening. I’ve been making this recipe for years, tweaking it here and there until it became my family’s most-requested comfort food. There’s something magical about tender, flavorful meatballs simmering in a rich, tomato-based broth with hearty vegetables and pasta. This recipe will have everyone coming back for seconds!

Why You’ll Love This Recipe

1. Pure Comfort in a Bowl – The rich broth, juicy meatballs, and tender veggies create the ultimate comfort food experience.
2. Versatile & Adaptable – Swap beef for turkey, chicken, or pork if you prefer, and use whatever veggies you have on hand.
3. Easy to Make, Hard to Mess Up – Even if you’re not a pro in the kitchen, this stew is simple and forgiving.
4. Meal Prep & Freezer Friendly – Make a big batch and freeze some for later (just hold the pasta until reheating).
5. A Crowd-Pleaser – Perfect for family dinners, potlucks, or when you just need a nourishing meal.

Ingredients You’ll Need

For the Meatballs:

• 1.5 pounds ground beef (or turkey/chicken for a lighter version)
• 1/4 cup finely chopped yellow onions (adds sweetness)
• 2 garlic cloves, minced (for that deep, savory flavor)
• 1/3 cup breadcrumbs (Italian-style or plain)
• 1 large egg (helps bind everything together)
• 2 tsp Worcestershire sauce (the secret umami boost!)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp olive oil (for browning)

For the Stew:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 large carrots, peeled and diced
• 3 celery stalks, diced
• 1.5 cups green beans, trimmed & cut into 1-inch pieces
• 1.5 tsp dried parsley
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 6 cups low-sodium beef broth (use chicken broth if using turkey meatballs)
• 1 can (8 oz) tomato sauce
• 1 can (14.5 oz) fire-roasted tomatoes (adds smokiness!)
• 3/4 cup small pasta (Mini Farfalle, ditalini, or orzo work great)
• Fresh parsley, chopped (for garnish)
• Salt & pepper to taste

How To Make Old-Fashioned Meatball Stew

1. Make the Meatballs

In a large bowl, gently mix the ground beef, chopped onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Avoid overmixing it’ll make the meatballs tough.

Roll the mixture into 1.5-tablespoon-sized meatballs (a small cookie scoop helps keep them even).

Heat 2 tbsp olive oil in a skillet over medium-high heat. Working in batches (to avoid crowding), brown the meatballs on all sides. They don’t need to be fully cooked yet just golden brown for flavor. Transfer to a plate and set aside.

2. Build the Stew Base

In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Sauté the onions, carrots, celery, and green beans for 7-8 minutes until softened.

Stir in the dried herbs (parsley, oregano, basil, garlic powder, onion powder) and cook for another 2 minutes, this wakes up their flavors!

3. Simmer to Perfection

Pour in the beef broth, tomato sauce, and fire-roasted tomatoes, scraping the bottom of the pot to release all the tasty bits. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add the pasta and meatballs and simmer for another 10 minutes (or until pasta is al dente). Don’t overcook, or the pasta will get mushy!

4. Serve & Enjoy!

Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread or a sprinkle of Parmesan cheese.

Helpful Tips for the Best Meatball Stew

✔ Brown the meatballs well—this locks in flavor!
✔ Don’t overcrowd the skillet—browning in batches ensures a perfect sear.
✔ Use fire-roasted tomatoes—their smoky depth is unbeatable.
✔ Hold the pasta if freezing—add it when reheating to avoid sogginess.
✔ Leftovers? Store in the fridge for 3 days or freeze for up to 3 months.

Recipe Notes & Variations

• Meat Swap: Use ground turkey, chicken, or pork for a different twist.
• Veggie Options: Swap in peas, zucchini, or potatoes if preferred.
• Gluten-Free? Use GF breadcrumbs and pasta.
• Extra Rich? Stir in 1/4 cup heavy cream at the end for a luxurious touch.

FAQs (Frequently Asked Questions)

1. Can I make this stew in a slow cooker?

Yes! Brown the meatballs first, then combine everything (except pasta) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta 30 minutes before serving.

2. What can I use instead of fire-roasted tomatoes?

Regular diced tomatoes work fine, but add ½ tsp smoked paprika for that smoky flavor.

3. How do I prevent the pasta from getting mushy?

Cook pasta separately and add it just before serving, or use sturdier pasta like ditalini or small shells.

Final Thoughts

This Old-Fashioned Meatball Stew is everything a comfort food should be hearty, flavorful, and soul-warming. It’s the kind of meal that brings people together, fills the kitchen with amazing smells, and leaves everyone happily full.

Try it tonight. I promise, it’ll become a staple in your home too! If you love it, let me know in the comments below. Happy cooking!

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