Best 9 Vegetable Meatball Stew Recipes

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Craving a hearty and flavorful dish that combines the goodness of vegetables and the satisfying texture of meatballs? Look no further than vegetable meatball stew, a delectable culinary creation that promises to tantalize your taste buds and nourish your body. This wholesome stew is a symphony of flavors, colors, and textures, featuring an array of fresh vegetables, succulent meatballs, and a rich, savory broth. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a healthier alternative, vegetable meatball stew is guaranteed to hit the spot. Join us as we embark on a culinary adventure, exploring the secrets of crafting the perfect vegetable meatball stew, from selecting the finest ingredients to mastering the art of simmering the stew to perfection.

Let's cook with our recipes!

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

This made-from-scratch meatball and vegetable stew is flavor-filled and makes for a wonderful family supper.

Provided by Judy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 8

Number Of Ingredients 24

vegetable cooking spray
1 ½ pounds ground beef
½ cup finely grated Parmesan cheese
¼ cup bread crumbs
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
3 tablespoons olive oil
1 cup sliced celery
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons all-purpose flour
4 cups beef broth, or more as needed
1 (6 ounce) can tomato paste
1 (10 ounce) package frozen peas
2 cups peeled and cubed potatoes
1 cup cubed carrots
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
  • Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
  • Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.1 g, Cholesterol 80.9 mg, Fat 18.3 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 6.1 g, Sodium 1269.2 mg, Sugar 7 g

TURKEY MEATBALL AND VEGETABLE STEW



Turkey Meatball and Vegetable Stew image

The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 8

Number Of Ingredients 23

½ cup quick-cooking oats
½ cup minced white onion
½ cup sliced fresh mushrooms
1 ½ tablespoons minced fresh basil
1 ½ tablespoons minced fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
1 pound 93% lean ground turkey
3 cups chopped butternut squash
2 cups chopped carrots
2 cups chopped mushrooms
1 cup chopped celery
1 cup chopped parsnips
1 medium red onion, chopped
2 cloves garlic, minced
1 bay leaf
6 cups chicken broth
⅔ cup dry white wine
1 cup frozen green peas
3 tablespoons cornstarch
2 tablespoons chopped fresh parsley

Steps:

  • Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
  • Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
  • Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
  • Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
  • If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 6.1 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 1.4 g, Sodium 985.8 mg, Sugar 7.5 g

MEATBALL & VEGETABLE STEW IN CROCK POT



Meatball & Vegetable Stew in Crock Pot image

A very easy & delicious filling, wintry stew, made even easier by using the Crock-Pot. I was hesitant about the mushroom gravy addition, but it makes a great flavorful sauce. Adapted from Better Homes & Gardens cookbook

Provided by newspapergal

Categories     Stew

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package frozen cooked meatballs (*I like Italian style, but any will do)
8 ounces frozen mixed vegetables (*I like Italian-style, with broccoli, red peppers, etc)
1 (12 ounce) jar mushroom beef gravy
1 (14 1/2 ounce) can diced tomatoes, with italian flavoring or 1 (14 1/2 ounce) can garlic, undrained
1/3 cup water
1 1/2 teaspoons dried basil, crushed
1 teaspoon garlic powder
1 cup frozen corn or 1 (29 ounce) can corn, drained
chopped mushroom (optional)
parmesan cheese

Steps:

  • In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
  • Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
  • Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
  • I usually sprinkle a little parmesan cheese on top of each serving.

VEGETABLE MEATBALL STEW



Vegetable Meatball Stew image

Meet the Cook: People who try this comment on how much they love the sweet potatoes. But they can never quite seem to pinpoint my "secret ingredient" - the parsnips! -Elaine Grose, Elmira, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 20

4 cups water
2 medium peeled potatoes, cut into 1-inch cubes
2 medium carrots, cut into 3/4-inch chunks
1 large onion, cut into eighths
2 tablespoons beef bouillon granules
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup seasoned dry bread crumbs
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 pound ground beef
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 3/4-inch slices
1 cup frozen peas
1/3 cup all-purpose flour
1/2 cup cold water
1/4 teaspoon browning sauce, optional

Steps:

  • In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. , Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

Make and share this Meatball and Vegetable Stew recipe from Food.com.

Provided by lauralie41

Categories     Stew

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces frozen meatballs
8 ounces frozen mixed vegetables (about 2 cups)
14 1/2 ounces tomatoes with onion and garlic, diced or 14 1/2 ounces stewed tomatoes
1 (12 ounce) jar mushroom gravy
1/3 cup water
1 1/2 teaspoons dried basil, crushed

Steps:

  • In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

VEGETABLE AND MEATBALL STEW



Vegetable and Meatball Stew image

Make and share this Vegetable and Meatball Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

4 cups water
2 medium potatoes, peeled and cut into 1 inch pieces
3 carrots, peeled and cut into chunks
1 large onion, cut into eighths
2 tablespoons beef bouillon granules
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1 lb ground round
1/2 cup seasoned dry bread crumb
1 egg, beaten
2 teaspoons Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1 inch pieces
2 medium parsnips, peeled and cut into chunks
1 cup frozen peas
1/3 cup all-purpose flour
1/2 cup cold water

Steps:

  • In a large pot, add water; bring to a boil.
  • Add potatoes, carrots, onion, bouillon granules and seasonings.
  • Return to a boil; reduce heat; cover and simmer for 10 minutes.
  • Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
  • Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
  • Discard bay leaf.
  • Stir in peas.
  • Combine flour and cold water; stir into stew.
  • Bring to a boil; stir and cook for 2 minutes or until thickened.

HEARTY MEATBALL VEGETABLE STEW



Hearty Meatball Vegetable Stew image

We have a fabulous little cafe here in Hermitage, just outside Nashville, TN called Cafe Bosna. The owner/chef makes the most awesome homemade soups! Ever since I tasted her cooking, I've been inspired to take my cooking skills to new heights! I created one over the weekend that I think she'd actually be proud of. If you're...

Provided by Jenn Visser

Categories     Soups

Time 35m

Number Of Ingredients 17

2 Tbsp olive oil
4 clove garlic
1 large onion
1 c chopped carrots
1 c chopped celery
1 tsp thyme, dried (or 1-2 tb fresh)
4 c beef broth
1 pkg frozen meatballs (or fresh if you've got time)
1/2 head of cabbage, chopped
1 can(s) crushed tomatoes (14 oz)
1 can(s) tomato paste
1/2 c red wine, dry (you can add up to a cup if you like)
2 bay leaves
1 tsp onion powder
1 tsp garlic powder
1 tsp sugar
pinch salt & pepper (to taste)

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!

MEATBALL AND VEGETABLE STEW



Meatball and Vegetable Stew image

About a month ago i bought me a new Better Homes and Gardens cookbook, i was looking through it and found this recipe it look so easy. So i thought i would try it and it was so yummy.

Provided by Brenda Smith

Categories     Vegetable Soup

Time 8h10m

Number Of Ingredients 6

1 pkg 16 - 18 oz. package frozen cooked meatballs
1/2 pkg of a 16 oz, pkg.(about 2 cups) loose-pack frozen broccoli, corn, & red sweet peppers, or other mixed vegetables
1 can(s) 141/2 oz.diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 jar(s) 12 oz. mushroom gravy
1/3 c water
1 1/2 tsp dried basil, crushed

Steps:

  • 1. In a 3 1/2- or 4- quart crockery cooker place cooked meatballs and mixed vegetables. In a bowl stir together tomatoes, gravy, water, and basil; pour over meatballs and vegetables.
  • 2. Cover and cook on low-heat setting for 6 to 8 hours or high-heat setting for 3 to 4 hours.
  • 3. For a 5-6 quart crockery cooker; Double all ingredients. Makes 8 servings

VEGETABLE MEATBALL STEW



Vegetable Meatball Stew image

This is my most favorite of stews! I got it from my ole tried & true Taste of Home website! The meatballs are delish, the sweet potato's are awesome in this!

Provided by Angela Pietrantonio

Categories     Vegetable Soup

Time 55m

Number Of Ingredients 20

4 c water
2 medium peeled potatoes, cut into 1-inch cubes
2 medium carrots, cut into 3/4-inch chunks
1 large onion, cut into eighths
2 Tbsp beef bouillon granules
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/2 c seasoned dry bread crumbs
1 egg, lightly beaten
1 tsp worcestershire sauce
1 lb ground beef
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium parsnips, peeled and cut into 3/4-inch slices
1 c frozen peas
1/3 c all-purpose flour
1/2 c cold water
1/4 tsp browning sauce, optional

Steps:

  • 1. In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
  • 2. Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
  • 3. Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
  • 4. Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings. 10 points per serving

Tips:

  • Prep your veggies: Before you start cooking, wash and chop your vegetables. This will save you time and keep your cooking process organized.
  • Use fresh herbs: Fresh herbs like parsley, thyme, and rosemary add a burst of flavor to your stew. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount as you would fresh.
  • Don't overcrowd the pot: When adding your vegetables to the pot, don't overcrowd it. This will prevent them from cooking evenly.
  • Simmer, don't boil: Bring your stew to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and develop.
  • Taste and adjust seasonings: As your stew simmers, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Vegetable meatball stew is a hearty, flavorful, and satisfying dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious vegetable meatball stew that the whole family will love.

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