This Italian meatball stew combines tender homemade meatballs with hearty vegetables in a rich tomato broth. Ready in just one pot, it’s the perfect warming meal that’s both satisfying and simple to prepare.
Why You’ll Love Italian Meatball Stew
Italian Meatball Stew Ingredients
For this comforting stew, you’ll need:
For the meatballs:
- 1 pound ground beef (85% lean works best)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the stew:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh basil and grated Parmesan for serving
The secret to this delicious chicken rice casserole is similar to the base of this stew – the perfect combination of proteins and starches in one dish!
Tools Used to Make Italian Meatball Stew
- Large Dutch oven or heavy-bottomed pot
- Mixing bowl for meatballs
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon
- Cookie scoop (optional, for uniform meatballs)
If you enjoy having practical kitchen tools, these will also come in handy for making crispy buttermilk fried chicken on another day!
How to Make Italian Meatball Stew
- Prepare the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined. Roll into 1-inch balls and set aside.
- Brown the meatballs: Heat olive oil in your Dutch oven over medium-high heat. Add meatballs in a single layer, working in batches if necessary. Brown on all sides (about 5-6 minutes total). They don’t need to be fully cooked through. Remove to a plate.
- Sauté the vegetables: In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Build the stew base: Stir in tomato paste and cook for 1 minute. Add diced tomatoes, beef broth, Italian seasoning, and bay leaf. Bring to a simmer.
- Add meatballs and pasta: Return the meatballs to the pot and simmer for 10 minutes. Add the pasta and cook according to package directions until al dente.
- Finish the stew: Stir in the spinach until wilted. Remove bay leaf, taste, and adjust seasoning as needed.
- Serve: Ladle into bowls and top with fresh basil and grated Parmesan.
For more delicious pasta inspiration, check out this honey pepper chicken mac and cheese that’s equally satisfying!
Variations of Italian Meatball Stew
- Turkey Meatball Option: Substitute ground turkey for a lighter version, similar to these festive chicken salad easter rolls.
- Vegetable Boost: Add zucchini, bell peppers, or mushrooms for extra nutrition.
- Spicy Kick: Include red pepper flakes or use spicy Italian sausage in your meatball mix.
- Creamy Version: Stir in 1/2 cup heavy cream at the end for a richer stew.
- Low-Carb: Skip the pasta and add more vegetables, like in this low-carb cauliflower potato salad.
Serving Italian Meatball Stew
Serve this hearty stew in deep bowls with a side of crusty bread for dipping. A simple fresh spring salad with herb vinaigrette makes the perfect accompaniment for a complete meal.
For entertaining, consider serving smaller portions as a starter before a main course of baked ham and cheese croissants for a memorable dinner party menu.
The stew tastes even better the next day, so don’t hesitate to make it ahead of time for meal prep or special occasions.
Frequently Asked Questions
Can I make this meatball stew in a slow cooker? Absolutely! Brown the meatballs and sauté the vegetables first, then transfer everything except the pasta and spinach to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the pasta during the last 30 minutes and the spinach just before serving.
How do I store leftover meatball stew? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
Can I freeze this stew? Yes! Freeze in airtight containers for up to 3 months. For best results, slightly undercook the pasta before freezing. Thaw overnight in the refrigerator and reheat gently on the stove.
What’s the best type of ground beef to use for meatballs? An 85% lean ground beef provides the perfect balance of flavor and moisture. Too lean and your meatballs may be dry; too fatty and they might fall apart in the stew.
Can I use store-bought meatballs to save time? Yes! Good-quality frozen meatballs work well in this recipe. Add them frozen directly to the simmering broth and cook until heated through, about 15-20 minutes.
Final Thoughts
This Italian meatball stew brings the comfort of homemade cooking to your table with minimal effort. Try making a batch this weekend – your family will be asking for seconds before you know it!
More Recipes to Try!
- Elegant Goat Cheese Puff Pastry Appetizers
- Cherry Hand Pies
- Garlic Parmesan Chicken Meatloaf
- Homemade Cheese Bread Recipe
- Easy Mediterranean Steak Bowls