One-Pot Meatball Stew is a hearty and comforting dish that brings together tender meatballs, chunky vegetables, and a rich, flavorful broth all in a single pot. The combination of juicy meatballs simmered with potatoes, carrots, and onions creates a warm and satisfying meal perfect for chilly days or anytime you need a little extra comfort in your dinner.
I love how easy this meal is to make—all in one pot means less cleanup and more time to relax. The meatballs soak up the tasty stew flavors while staying perfectly tender, and the veggies add just the right amount of sweetness and texture. I find that letting it simmer a bit longer really helps everything come together beautifully.
My favorite way to serve this stew is with a big slice of crusty bread on the side, perfect for dipping into the savory broth. It’s the kind of recipe that feels like a warm hug on a plate, and I always find myself making it again when friends or family come over because everyone loves it so much.
Key Ingredients & Substitutions
Ground beef (or beef and pork mix): Using a mix of beef and pork adds extra flavor and moisture to the meatballs. If you prefer leaner meat, try ground turkey or chicken instead, but be careful not to overcook them.
Breadcrumbs & Parmesan: Breadcrumbs help hold the meatballs together, and Parmesan adds a nice salty kick. For gluten-free, use gluten-free breadcrumbs or crushed crackers.
Vegetables: Carrots and potatoes are classic stew veggies that absorb flavors well. You can swap potatoes for sweet potatoes or turnips for a twist. Green beans add color and crunch, but peas or chopped zucchini work too.
Broth & tomatoes: Beef broth gives a rich base, but chicken or vegetable broth can be used for lighter flavor. Crushed tomatoes add depth. Tomato paste can be a substitute but use less, since it’s more concentrated.
How Do You Keep Meatballs Tender and Prevent Them from Falling Apart?
Making meatballs tender yet firm is key for this stew. Here’s how:
- Combine ingredients gently—overmixing toughens the meat.
- Add breadcrumbs and egg as binders to hold everything together.
- Brown meatballs first to seal their shape and add flavor.
- When simmering in the stew, nestle them carefully, avoid stirring too hard.
Patience is important—browning and gentle simmering help the meatballs stay intact while absorbing the stew’s flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meatballs and simmering the stew evenly.
- Mixing bowl – for combining meatball ingredients gently without overworking the meat.
- Wooden spoon or silicone spatula – sturdy enough to stir without breaking the meatballs.
- Knife and cutting board – for chopping vegetables safely and efficiently.
- Measuring cups and spoons – to keep your seasoning and liquids balanced.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still stays tasty.
- Add chopped mushrooms or bell peppers for extra veggies and natural sweetness.
- Stir in a handful of fresh spinach or kale near the end for a boost of color and nutrition.
- Mix different herbs like oregano or basil instead of rosemary for a different aroma and flavor.
How to Make One-Pot Meatball Stew
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
For the Stew:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced into chunks
- 4 medium potatoes, peeled and cut into chunks
- 8 oz (225g) green beans, trimmed and halved
- 4 cups beef broth
- 1 cup crushed tomatoes or tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 sprig fresh rosemary)
- Salt and pepper to taste
- Fresh parsley or herbs for garnish
Time Needed
This stew takes about 15 minutes to prepare and form the meatballs, 6 minutes to brown the meatballs, and about 35 minutes to simmer everything together. So, in total, expect around 55 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Meatballs
In a large bowl, gently mix together ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, pepper, and oregano until just combined. Form the mixture into meatballs about 1 1/2 inches wide.
2. Brown the Meatballs
Heat the olive oil in a big heavy pot or Dutch oven over medium heat. Add the meatballs and cook them until they’re golden brown all over, about 5-6 minutes. Take them out and set aside.
3. Cook the Vegetables
In the same pot, add the diced onion and cook until soft, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until you can smell it.
4. Add the Carrots and Potatoes
Throw in the carrots and potatoes, and cook, stirring occasionally, for about 3-4 minutes to start getting them tender.
5. Make the Stew Base
Pour in the beef broth, crushed tomatoes or tomato sauce, and Worcestershire sauce. Add thyme and rosemary. Bring everything to a gentle simmer.
6. Simmer with Meatballs
Put the meatballs back into the pot, pushing them gently among the veggies. Cover and let everything simmer for 25-30 minutes, or until the potatoes and carrots are soft and the meatballs are cooked through.
7. Add the Green Beans
Add the green beans about 5 minutes before the stew is done, so they stay crisp and bright.
8. Final Seasoning and Serving
Check the stew, taste it, and add salt and pepper if needed. Before serving, sprinkle fresh parsley or your favorite herbs on top. Enjoy it hot, with some crusty bread for dipping if you like!
Can I Use Frozen Meatballs for This Stew?
Yes, you can use frozen meatballs! Just thaw them completely in the fridge overnight before adding them to the stew to ensure they cook evenly. You might want to brown them quickly in the pot before simmering for extra flavor.
Can I Make This Stew in Advance?
Absolutely! This stew tastes even better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze the stew (without garnish) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Potatoes if I Want a Lower-Carb Version?
Cauliflower florets or turnips are great low-carb alternatives that soak up the stew’s flavors well. Just add them at the same stage as the potatoes and cook until tender.