One-Pot Meatball Stew is a hearty and comforting dish that brings together juicy meatballs, tender vegetables, and a rich, flavorful broth all cooked in a single pot. It’s a perfect blend of meaty goodness with the warmth of a stew, making it ideal for chilly days or whenever you need a meal that feels like a big, cozy hug.
I love making this stew because it’s so simple—everything cooks together, which means less cleanup and more time to relax. The meatballs stay tender, soaking up the stew’s savory juices, while the vegetables add just the right amount of sweetness and texture. I often add a sprinkle of fresh herbs at the end to brighten up all the flavors. It’s one of those recipes that feels homemade but doesn’t require hours in the kitchen.
My favorite way to serve it is with a thick slice of crusty bread on the side to mop up every last drop of the stew. It’s also great for leftovers because the flavors deepen overnight, making the next day’s meal even better. Whether you’re feeding the whole family or just craving a warm, filling dinner, this One-Pot Meatball Stew always hits the spot and brings everyone together around the table.
Key Ingredients & Substitutions
Ground beef (or mixed beef/pork): Using a mix of beef and pork adds a nice balance of flavor and fat to keep meatballs juicy. Ground turkey or chicken works if you want a leaner option, but add a little extra oil for moisture.
Breadcrumbs: They help hold the meatballs together and keep them tender. Use gluten-free breadcrumbs to make this recipe gluten-free, or crushed crackers if you don’t have breadcrumbs on hand.
Parmesan cheese: It adds a subtle salty tang and depth. You can swap it with Pecorino Romano or omit it for a dairy-free version.
Potatoes and carrots: These classic stew veggies add heartiness. Sweet potatoes or turnips are good alternatives to mix up the flavor and texture.
Beef broth: This gives rich flavor to the stew. Vegetable broth works well for a lighter or vegetarian style, but the stew won’t taste quite the same.
Smoked paprika and thyme: These spices complement the meatballs and veggies perfectly. Feel free to adjust amounts or use herbs like rosemary or oregano instead.
How Do I Keep Meatballs Tender and Intact in the Stew?
It’s key to brown the meatballs first before simmering. This builds flavor and firms them up to hold together in the stew.
- Mix ingredients gently, don’t overwork the meat to keep meatballs tender.
- Shape meatballs evenly, about 1 to 1½ inches wide, so they cook uniformly.
- Brown meatballs in batches over medium-high heat before adding stew liquid. Avoid overcrowding the pan.
- After browning, simmer gently in the stew. A low simmer keeps meatballs from breaking apart.
- Don’t stir too much once meatballs are added—just carefully nestle them into the stew to keep them whole.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meatballs and simmering stew all in one pot.
- Mixing bowl – to gently combine your meatball ingredients without overworking the meat.
- Spoon or small ice cream scoop – helps form evenly sized meatballs quickly and easily.
- Wooden spoon or heatproof spatula – great for stirring the stew and scraping the pot without damaging it.
- Knife and cutting board – for chopping veggies neatly and safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey for a lighter meatball option that still tastes great.
- Add chopped mushrooms or zucchini for extra veggies and moisture in the stew.
- Stir in a handful of fresh spinach or kale near the end for a boost of green color and nutrients.
- Mix in a spoonful of tomato paste or a splash of Worcestershire sauce to deepen the stew’s flavor.
One-Pot Meatball Stew
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or mixed beef/pork)
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
For the Stew:
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 (14 oz) can diced tomatoes (optional)
- 3 medium potatoes, peeled and cut into chunks
- 2 medium carrots, cut into chunks
- 1 cup green beans, trimmed and cut in half
- 1 red bell pepper, chopped
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, for a total of roughly 45 minutes. It’s a quick way to make a warming, filling stew all in one pot!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, egg, minced garlic, onion, parsley, salt, pepper, and oregano. Stir gently until just combined. Shape the mixture into small meatballs, about 1 to 1½ inches wide.
2. Brown the Meatballs:
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches on all sides for about 5-7 minutes, but don’t cook them all the way through. Remove the browned meatballs and set them aside.
3. Cook the Base:
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes.
4. Add Broth and Spices:
Pour in the beef broth and diced tomatoes (if using). Stir in thyme, smoked paprika, crushed red pepper flakes, salt, and pepper.
5. Add Vegetables and Meatballs:
Add the potatoes, carrots, bell pepper, and green beans to the pot. Gently place the browned meatballs on top.
6. Simmer the Stew:
Bring everything to a boil, then reduce heat to low and cover. Let it simmer for about 30 minutes, or until the vegetables are tender and the meatballs are fully cooked.
7. Final Touches and Serve:
Taste and adjust seasoning if needed. Sprinkle chopped fresh parsley on top for a fresh finish. Serve the stew hot with crusty bread for dipping.
Enjoy your delicious and comforting One-Pot Meatball Stew!
Love cozy one-pot comfort? After this meatball stew, try these reader favorites too: the spooky-fun and savory Witches’ Cauldron Beef Stew, a bubbly pan of Baked Ziti with Ground Beef, the classic veggie-packed Beef and Vegetable Stew, and the bold, hearty Texas Cowboy Stew
Can I Use Frozen Meatballs for This Stew?
Yes, you can! Just thaw them completely in the fridge before cooking. If using frozen, add a few extra minutes to the simmering time to ensure they’re heated through.
Can I Make This Stew Vegetarian?
Absolutely! Substitute the meatballs with plant-based meatballs or roasted chickpeas, and use vegetable broth instead of beef broth for a tasty vegetarian version.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Prepare the Meatballs Ahead of Time?
Yes! You can mix and shape the meatballs a day ahead and keep them covered in the fridge. Just brown and add them to the stew when you’re ready to cook.