Best Hearty Meatball Stew Recipes

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

HEARTY ITALIAN SAUSAGE AND MEATBALL STEW #RAGU

Steps:

• Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
• Top each individual serving with grated Parmesan cheese, if desired.

HEARTY MEATBALL AND VEGETABLE STEW THAT€™S ALMOST A STEW

Steps:

• In a large, heavy bottomed pan, saute the 2 chopped onions and garlic cloves in olive oil over low-medium heat, stirring occasionally, until softened and translucent. Add 2 cups of plain water and bring up to a boil. Lower the heat to a slow simmer and simmer for about 10 minutes. While that simmers, make the meatballs. Mix all the meatball ingredients together in a bowl - your clean hands are the best tool for this. Form into about 30 small meatballs. Add the rest of the soup ingredients to the pot (except for the ones listed under “additions, plus 6 cups of water. Bring up to a boil then lower the heat to a simmer. Put in the meatballs (no need to brown them or anything beforehand). Simmer for at least half an hour. Dissolve the miso paste in some of the hot soup liquid, then add the whole thing to the pot. Taste, and season with salt and pepper. The soup improves after resting for a day or more. You may want to skim off the oil that accumulates at the top. To serve, garnish with more chopped parsley. (Don’t put the bay leaf or the parsley bunch in any of the servings.) Estimated calories per 1 cup serving with 3 meatballs is 200 calories, give or take a few calories.

HEARTY MEATBALL VEGETABLE STEW

Steps:

• 1. Heat the olive oil on medium heat in a stock pot, then add garlic and onion. Sautee until onion is translucent.
• 2. Next add carrots, celery, and thyme and continue sauteing until veggies are almost tender.
• 3. Add all remaining ingredients and allow to simmer for at least 20 minutes on med-low heat. (If you have time to simmer longer, the flavor will be much stronger.)
• 4. Serve with a little bit of grated parmesan or pecorino romano cheese on top, and add some crusty garlic bread on the side to complete you meal!

HEARTY MEATBALL STEW

Steps:

• Shape beef mix into 12 meatballs. Place flour in a large resealable plastic bag; add the meatballs, a few at a time. Seal bag and shake to coat. , In a large skillet, brown meatballs in oil on all sides or until meat is no longer pink. Remove and keep warm. Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.. , Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until vegetables are tender.

HEARTY MEATBALL STEW

Steps:

• Combine beef, bread crumbs, eggs, milk, cheese, salt, and pepper in a large bowl.
• Mix well.
• Form into 2 inch round balls.
• Heat oil in skillet over medium high heat until hot.
• Brown meatballs on all sides.
• Add remaining ingredients to 5 or 6 quart crock-pot or slow cooker and stir well.
• Add meatballs to crock-pot and mix gently to coat meatballs.
• Cover and cook on low 4 to 6 hours or on high 2 to 4 hours.
• Serve on top of spaghetti or serve just plain with extra cheese sprinkle on top and garlic bread.

HEARTY MEATBALL STEW

Steps:

• 1. In small bowl add 3 tbsp.water & crumble 1 slice bread and mash into water.(this makes the meatballs so moist). Then mix with clean hands your meats,add egg,salt pepper,and the water bread mixture till mixed well.Roll into 1 1/2 inch balls.
• 2. Add olive oil to saute pan to cover bottom,and heat on medium low while you prep meatballs in flour. Roll each meatball to coat in flour and add to heated oil,& saute till brown all sides.
• 3. Chopped all veggies and place in cooking pan(needs to be deep)to hold everything.Add your red pepper flakes to taste and your chicken stock then when meatballs are brown transfer to pot and cook (simmer) uncovered over medium to med high heat till veggies,onion tender. Enjoy! I serve my with cornbread wedges.But garlic bread toast would be good also.