All-Day Meatball Stew Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, parsley, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
• STEP 4.Remove the meatballs from the pot and set aside.
• STEP 5.In the same pot, add onions, carrots, and celery. Cook until the vegetables are softened.
• STEP 6.Add garlic and cook for another minute.
• STEP 7.Return the meatballs to the pot and add crushed tomatoes, beef broth, Worcestershire sauce, bay leaves, thyme, and oregano.
• STEP 8.Bring the stew to a boil, then reduce the heat to low and simmer for 4-6 hours, stirring occasionally.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the stew hot with crusty bread for dipping.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can brown the meatballs in batches instead of all at once.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water to the stew and simmer for a few more minutes.
• Feel free to customize the vegetables in the stew based on your preferences. You can add potatoes, peas, or any other vegetables you like.
• You can also make the meatballs ahead of time and freeze them. Just thaw them before adding them to the stew.

Storage and Serving

• This stew is even better the next day as the flavors continue to develop.
• You can serve this stew as a main course with some crusty bread or over cooked rice or pasta.
• Leftovers can be reheated on the stovetop or in the microwave.
• You can also freeze the stew in individual portions for future meals.