Hearty Meatball Stew

Total Time:
1 hr 10 min
30 min
40 min

4 servings

  • Meatballs:
  • 1 slice white sandwich bread, torn into small pieces
  • 8 ounces 20-percent-fat ground beef (about 8 ounces)
  • 2 sweet mild Italian sausages, casings removed
  • 1 egg
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Hearty Meatball Stew:
  • 1 tablespoon all-purpose flour
  • 4 tablespoons extra-virgin olive oil
  • 1 small onion, sliced (about 1 cup)
  • 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound large white mushrooms, quartered
  • One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
  • 4 ounces green beans, trimmed, cut into 1-inch-long pieces
  • One 15-ounce can diced tomatoes, drained
  • 1/4 teaspoon dried crushed red pepper flakes
  • 1 1/2 cups chicken broth

For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.

For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.

Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

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4.7 95
Great for cold weather tailgate! Used fresh vegetables but I did use frozen Costco meatballs. Tasted great and the pot was empty! item not reviewed by moderator and published
Sorry, I just did not find this worth the time. The veggies seemed oddly proportioned and added a distracting texture in the meal. The sauce was much too thin for me. The meatballs were nicely flavored, but I have to say the only thing I really took away from this recipe is to try the flour coating on my next meatball attempt. It gets them nicely browned. And I didn't have any difficulty keeping the meatballs formed while they were cooking - the consistency was perfect. item not reviewed by moderator and published
It was delicious! item not reviewed by moderator and published
Aaah it was really good the only thing I change was the mushrooms for eggplant i can't eat mushrooms Allergic but it was delicious am making again item not reviewed by moderator and published
I made this 100% the way it was written and it was amazing! The whole family loved it, even my picky veggie eating boys! Great comfort food! I made early in the day reheated at dinner adding frozen green beans at the end. DO NOT USE FROZEN MEATBALLS..... That is the STAR! item not reviewed by moderator and published
Great recipe, and made a few variations. I used ground turkey instead of the ground beef. Maybe that's why my meatballs became meat patties. Nonetheless, it was still amazing! item not reviewed by moderator and published
I just added a tad of cumin to the soup and meatballs, otherwise followed recipe exactly as Giada made it in the video, browning the vegatables alittle. Absolutely delicious!!!!!! item not reviewed by moderator and published
To save time I used frozen meatballs. May have altered the taste of the soup, but it still tasted delicious. This is a great one-pot recipe! item not reviewed by moderator and published
This one of my go to recipes on this site. I like how the red pepper flakes bring some heat to the stew. I also swapped the potatoes with egg noodles for the starch. item not reviewed by moderator and published
Lots of good things in this recipe! I will probably use the meatballs in other recipes. I added garlic to the stew in between the onions and peppers, and mushrooms. Also served with rigatoni on the side. It made a nice addition. A good "clean the pantry and 'fridge" recipe! item not reviewed by moderator and published

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