Meatball Vegetable Stew

Meatball Vegetable Stew Ingredients: (8 Servings)

The Meatball Ingredients:

  • 2 lbs. ground round
  • ½ cup Italian bread crumbs
  • 2 cloves garlic, minced
  • ½ cup Parmesan cheese, grated
  • 2 eggs
  • ¼ cup fresh parsley, finely chopped
  • ½ cup onion, minced
  • sea salt, to taste
  • fresh cracked pepper, to taste

The Stew Ingredients:

  • 1 tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 1 cup celery, diced
  • 6 cups chicken broth
  • 1 red bell pepper, diced
  • 1 large potato, peeled and diced
  • fresh parsley, finely chopped for garnish
  • 1 can (14.5 oz.) diced tomatoes
  • sea salt, to taste
  • fresh cracked pepper, to taste


Preheat the oven to 400F.

In a large bowl, add the ground round, Italian breadcrumbs, eggs, parsley, onion, garlic, sea salt, fresh ground pepper, and Parmesan cheese.

Use your hands to mix all the ingredients until well combined.

Scoop the meatball mixture with a medium cookie scoop, rolling gently to shape into a ball.

Spray cooking oil on a baking sheet and place the meatballs on it, about an inch apart from each other.

Bake the meatballs for approximately 15-20 minutes, or until they are a golden brown.

Set aside when done.

In the meantime…

Heat the olive oil in a large pan over medium heat.

Add the onion, carrot, bell pepper, potato, celery, and garlic to the large pan.

Sauté the ingredients until tender, around 15 minutes.

Add the tomatoes, broth, sea salt, and fresh ground pepper to the pan.

Bring the ingredients to a boil and let it simmer, partially covered, for another 15 minutes.

Add the meatballs to the stew.

Allow the stew to cook for another 10 minutes or until the meatballs are fully-cooked.

Garnish the meatball vegetable stew with fresh chopped parsley and let it cool before serving.

Buon Appetito!