Ingredients
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
Instructions
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.
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!
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!
Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread or a sprinkle of Parmesan cheese.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 75 mg