Easy One-Pot Meatball Stew: Comforting Dinner in a Flash

This Easy One-Pot Meatball Stew is a comforting dish packed with flavors, perfect for busy weeknights.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew Base

2 tablespoons olive oil can substitute with neutral cooking oil
1 medium onion diced; yellow or white onions work best
3 cloves garlic minced; fresh garlic recommended
4 cups beef broth chicken or vegetable broth can be used
2 tablespoons tomato paste adds depth; tomato sauce can be a substitute
2 tablespoons Worcestershire sauce soy sauce as a gluten-free alternative
1 teaspoon dried thyme can substitute with other dried herbs
1 teaspoon paprika can substitute with other dried herbs
to taste salt to enhance flavors
to taste black pepper to enhance flavors

For the Veggies

1 pound baby potatoes Yukon golds or chopped russets are alternatives
2 medium carrots chopped; any variety will do
1 cup frozen peas can swap with other frozen veggies

For the Meatballs

1 pound frozen or homemade cooked meatballs

For Thickening

2 tablespoons cornstarch mixed with an equal amount of water
2 tablespoons water to mix with cornstarch

For Garnish

to taste fresh parsley optional; adds brightness

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 diced onion and sauté for 4–5 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.
Stir in 2 tablespoons of tomato paste, 4 cups of beef broth, and 2 tablespoons of Worcestershire sauce. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of paprika, and season with salt and black pepper. Mix well and let the flavors meld for about 2 minutes.
Incorporate 1 pound of baby potatoes, 2 chopped carrots, and your choice of meatballs into the pot. Bring to a boiling point, then reduce heat and let it simmer uncovered for 30–35 minutes.
To thicken, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a bowl. Stir this slurry into the stew and cook for an additional 5 minutes.
Stir in 1 cup of frozen peas for 2–3 minutes. Taste and adjust seasoning as needed.
Ladle the stew into bowls and garnish with fresh parsley if desired. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This Easy One-Pot Meatball Stew is perfect for leftovers and can be frozen for later meals.

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