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Meatball Stew
Meatball Stew is a quicker and easier version of the classic. It’s thick, saucy, and hearty and perfect for cold cozy nights.
Course
Main Dish
Cuisine
American
Keyword
meatballs, stew
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
people
Calories
357
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$9.53
Equipment
Dutch oven
measuring cups and spoons
Liquid measuring spoon
ladle
mixing spoon
chef's knife
cutting board
Ingredients
2
Tablespoons
olive oil
12
oz
frozen meatballs
1
medium yellow onion
chopped finely
2
cups
3-4 large carrots, cleaned and sliced into 1 ½ inch chunks
3
ribs celery
cleaned and cut into 1 ½ inch chunks
3
russet potatoes
peeled and cubed
10.75
oz
can tomato soup
4
cups
beef broth
1
teaspoon
dried thyme leaves
1
bay leaf
2
beef bouillon cubes or 2 teaspoons bouillon granules
2
Tablespoons
cornstarch
¼
cup
water
US Customary
-
Metric
Instructions
MAKE STEW:
In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat.
Brown meatballs, and remove onto plate or bowl.
Saute onions, carrots, and celery until soft, about 5 minutes.
Add potatoes, tomato soup, beef broth, thyme, bay leaf, and bouillon.
Bring to a boil, and reduce heat to simmer.
Stir in meatballs.
Cover with lid and continue cooking for 15-20 minutes or until the vegetables are tender and the meatballs register 160 degrees F.
In a jar with a lid, add cornstarch and water.
Shake to combine well.
Stir into stew and heat until thickened, about 5 minutes.
SERVE:
Serve immediately with a garnish of parsley, if you like, crusty bread or cornbread.
Nutrition
Calories:
357
kcal
|
Carbohydrates:
36
g
|
Protein:
15
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
41
mg
|
Sodium:
1176
mg
|
Potassium:
1155
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
7358
IU
|
Vitamin C:
17
mg
|
Calcium:
60
mg
|
Iron:
2
mg