Description
Hearty Spiced Italian Meatball Stew is a comforting and flavorful one-pot dish featuring tender homemade beef meatballs simmered with savory vegetables, rich tomatoes, and aromatic Italian spices. Perfect for a cozy dinner, this stew combines meat, pasta, and fresh greens for a satisfying meal that warms you from the inside out.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Stew:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cups beef broth
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes, optional
- 1 cup pasta of your choice (small shapes like ditalini or elbow work well)
- 1 cup fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and ground black pepper. Mix everything thoroughly until fully incorporated, then shape the mixture into 1-inch meatballs. Set the meatballs aside.
- Brown the meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd, and brown them on all sides for about 5-7 minutes. Once browned, remove the meatballs from the pot and set aside.
- Sauté the vegetables: In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add liquids and seasoning: Stir in the beef broth, diced tomatoes with their juice, tomato paste, and paprika. If you like some heat, also add the red pepper flakes. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the stew with meatballs: Return the browned meatballs to the pot. Cover and let the stew simmer gently for about 30 minutes, allowing the flavors to meld and the meatballs to cook through.
- Cook the pasta: Add your choice of pasta directly into the stew. Continue simmering for an additional 10-12 minutes, or until the pasta is tender but still holds shape.
- Add spinach: Stir in the roughly chopped fresh spinach and cook for 2-3 minutes until the spinach wilts and incorporates into the stew.
- Finish and season: Remove the pot from heat. Stir in the fresh chopped parsley. Taste the stew and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hearty meatball stew into bowls and garnish with additional grated Parmesan cheese if desired. Serve hot and enjoy a delicious, filling meal.
Notes
- You can substitute ground turkey or chicken for a lighter meatball option.
- For gluten-free, use gluten-free bread crumbs and gluten-free pasta.
- Fresh herbs can be used instead of dried Italian seasoning for a more vibrant flavor.
- If you prefer a thicker stew, simmer uncovered for the last 10 minutes to reduce the liquid.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
