Meatball Stew

 

Meatball Stew

Ingredients

For the Meatballs

½ pound (about 225 g) ground pork

½ pound (about 225 g) ground beef

½ cup breadcrumbs

1 medium egg

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon Italian seasoning or dried Italian herbs

1 teaspoon salt

½ teaspoon freshly ground black pepper

For the Stew

2 tablespoons olive oil, plus more if needed for browning

1 large onion, chopped

1 celery stalk, chopped

2 carrots, sliced

3 garlic cloves, finely minced

4 medium potatoes, peeled and cut into cubes

1 cup green beans, trimmed and cut into 1-inch pieces

1 (14-ounce / 400 g) can diced tomatoes, with juices

4 cups beef stock, or enough to just cover the ingredients

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon smoked paprika

½ cup frozen peas

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley

Optional, for Thickening

1 tablespoon all-purpose flour

Instructions

Prepare the Meatball Mixture:
In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, smoked paprika, garlic powder, Italian seasoning, salt, and black pepper.

Mix gently until the ingredients are evenly combined. Avoid overmixing, which can make the meatballs dense.

Shape the Meatballs:
Roll the mixture into small meatballs, approximately 1 inch in diameter, and place them on a plate or tray.

Brown the Meatballs:
Heat a little olive oil in a large heavy pot or Dutch oven over medium heat.

Add the meatballs in batches and cook until lightly browned on all sides. They do not need to be completely cooked at this stage.

Transfer the browned meatballs to a plate and set aside.

Sauté the Vegetables:
Add a little more olive oil to the same pot if needed.

Add the chopped onion, celery, and sliced carrots. Cook for about 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant.

Build the Stew:
Add the diced potatoes and green beans to the pot.

Stir in the smoked paprika, diced tomatoes with their juices, Worcestershire sauce, soy sauce, and beef stock.

Mix everything together and make sure the vegetables are mostly covered with liquid.

Simmer the Vegetables:
Bring the stew to a gentle boil.

Reduce the heat, cover the pot, and simmer for about 10 minutes.

Remove the lid and continue simmering for another 5 minutes.

Add the Meatballs:
Return the browned meatballs and any juices from the plate to the pot.

Simmer uncovered for about 10 additional minutes, or until the meatballs are fully cooked and the potatoes and vegetables are tender.

Some of the liquid will naturally reduce and become more flavorful during this stage.

Add the Peas:
Stir in the frozen peas during the final few minutes of cooking and heat until warmed through.

Adjust the Seasoning:
Taste the stew and add additional salt or black pepper if needed.

Thicken the Stew if Desired:
If you prefer a thicker broth, place 1 tablespoon flour in a small bowl.

Whisk in 3–4 tablespoons of hot stew liquid until completely smooth.

Slowly stir this mixture back into the pot and simmer for another 2–3 minutes, until the broth thickens slightly.

Finish and Serve:
Remove the pot from the heat and sprinkle with freshly chopped parsley.

Ladle the hot Meatball Stew into bowls and serve immediately with crusty bread, dinner rolls, or your favorite side.