peas, and a rich tomato sauce. This comforting family dinner is easy to prepare and perfect for busy weeknights or cozy weekends.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Cuisine: Comfort Food
- Course: Main Course
- Difficulty: Easy
Ingredients
For the Meatballs
- 1 lb (450 g) ground beef
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon chopped parsley
For the Stew
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 carrots, diced
- 1 cup green peas
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 3 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- Salt and black pepper to taste
Instructions
Step 1
In a large bowl, combine the ground beef, egg, breadcrumbs, garlic, onion powder, paprika, parsley, salt, and pepper. Mix until just combined and form into small meatballs.
Step 2
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the meatballs for 5–6 minutes, turning occasionally. Remove and set aside.
Step 3
In the same pot, sauté the onion until softened. Add the garlic and cook for another minute.
Step 4
Stir in the tomato paste and cook for 1 minute before adding the crushed tomatoes, beef broth, paprika, oregano, thyme, salt, and pepper.
Step 5
Add the diced potatoes and carrots. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.
Step 6
Return the meatballs to the pot and continue cooking for another 15–20 minutes until the potatoes are tender and the meatballs are fully cooked.
Step 7
Add the green peas during the last 5 minutes of cooking.
Step 8
Taste and adjust the seasoning. Garnish with fresh parsley and serve hot.
Tips
- Use Yukon Gold potatoes for a creamy texture.
- Browning the meatballs first adds extra flavor.
- Add mushrooms or celery for more vegetables.
- A pinch of chili flakes gives the stew a gentle kick.
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave.
Nutrition (Approximate Per Serving)
- Calories: 465
- Protein: 28g
- Carbohydrates: 27g
- Fat: 27g
- Fiber: 5g
- Sugar: 6g
- Sodium: 620mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. The flavors become even richer after a day in the refrigerator.
Can I use frozen meatballs?
Absolutely. Add frozen cooked meatballs directly to the simmering sauce and cook until heated through.
Can I substitute ground turkey?
Yes. Ground turkey or chicken works well for a lighter version.
Recipe Notes
This comforting meatball stew is perfect for cold evenings and family dinners. The combination of juicy meatballs, tender potatoes, sweet peas, and a rich tomato broth creates a satisfying meal that’s delicious served with crusty bread, rice, or mashed potatoes.
