Meatball Stew
A classic quick and easy weeknight stew loaded with beef, beans and savory tender vegetables.
Servings: 4 servings
Calories: 324kcal
Ingredients
Meatballs
- ¾ pound hamburger
- ¼ cup bread crumbs
- 2 tablespoons milk
- ⅙ teaspoon onion powder
- 1 teaspoon Worcestershire Sauce
- 1 whole egg lightly beaten
- 1 tablespoon vegetable oil
Thickening Paste
- 2 tablespoons flour
- ½ cup cold water
Stew
- 2 cups water
- 1 cup canned Cannellini beans drained
- 1 can (14.5-ounce) diced tomatoes
- 2 stalks celery sliced
- 2 carrots sliced
- ½ onion diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
Meatballs
- In a large bowl combine the hamburger, bread crumbs, milk, onion powder, egg, and Worcestershire into a large bowl. Mix until well combines.
- Shape into small 1-inch balls.
- Heat the vegetable oil in a heavy skillet and cook the meatballs until browned. Turn them occasionally so all sides are browned. This takes about 6-8 minutes
Stew
- Preheat the oven to 375 degrees Fahrenheit. Heat the water in a 4-quart Dutch oven and stir in the drained Cannellini beans.
- In a small covered container or jar mix the cold water and flour. Shake to mix and make a paste. Stir the flour mixture into the beans. Cook until beans come to a simmer.
- Stir in the salt, pepper, tomatoes with juices, celery, carrots, and onions. Bring the stew to a boil.
- Remove from stovetop. Cover the Dutch Oven and cook in preheated oven for 45 minutes .
- Carefully remove from oven and stir in the cooked meatballs. Heat on stove top for about 30 minutes until meatballs are fully cooked and hot.
Notes
- Add breadcrumbs and egg for binding, and don't forget to season well with herbs and spices.
- Overmixing the meat can make your meatballs tough. Combine the ingredients until just mixed, then stop.
- Browning the meatballs before adding them to the stew adds a layer of flavor. Be sure to brown them on all sides in a hot pan, then set them aside while you start the stew.
- Sautéing the vegetables before adding the liquid can enhance their flavor. Common vegetables in meatball stew include carrots, potatoes, onions, and celery.
- After browning the meatballs and sautéing the vegetables, add a splash of wine or a bit of broth to the pot and scrape up the brown bits from the bottom. These bits are full of flavor and will enrich the stew.
- Allow the stew to simmer slowly to let the flavors meld together and the meatballs become tender. Avoid boiling as it can make the meatballs tough and the vegetables mushy.
- Adding fresh herbs like parsley or thyme at the end of cooking ensures their flavor doesn't get lost.Taste the stew as it cooks and adjust the seasoning as needed. Add salt, pepper, or any additional herbs and spices to balance the flavors to your liking.
Nutrition
Calories: 324kcal | Carbohydrates: 55g | Protein: 12g | Fat: 7g | Sodium: 980mg | Fiber: 6g | Sugar: 10g
