Easy One-Pot Meatball Stew
This meatball stew brings potatoes, carrots and peas together in a beef broth thickened with a little cornstarch. Tomato paste, Worcestershire sauce and thyme give the broth its savory flavor. Everything cooks in one pot, so there is no separate sauce to make.
Start with fully cooked meatballs, either store-bought or homemade. Frozen fully cooked meatballs are convenient here; follow their package reheating directions and check that the centers reach 165°F. Raw meatballs are not an interchangeable shortcut for this recipe.
Cut the potatoes and carrots into similar-sized pieces so they soften at about the same time. The simmering time is a guide: check the vegetables with a fork and the meatballs with a food thermometer before serving. Add the peas near the end to keep them from becoming mushy.
Questions I Often Get Asked About This Recipe
Can I use frozen meatballs?
Yes, use frozen fully cooked meatballs, not raw ones. Follow the package reheating directions, allow extra time if needed, and check that their centers reach 165°F.
What kind of potatoes work best?
Baby potatoes or Yukon golds are ideal because they hold their shape well and get beautifully tender. You can also use red potatoes or even chopped russets in a pinch.
Can I make this ahead of time?
Yes. Divide leftovers into shallow containers and refrigerate within 2 hours (1 hour above 90°F). Use within 3–4 days and reheat to 165°F, adding a splash of broth or water if needed.
Is this freezer-friendly?
Yes. Cool promptly in shallow containers in the refrigerator, then freeze for up to 3 months for best quality. Do not leave a large pot on the counter to cool completely. Thaw in the refrigerator and reheat to 165°F.
Can I add other vegetables?
Definitely. Green beans, corn, or even chopped spinach would be delicious. Just add them near the end so they don’t get too soft.
What You Need to Make Easy One-Pot Meatball Stew
Ingredients:
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
Salt and black pepper, to taste
1 lb baby potatoes, halved
3 large carrots, peeled and chopped
2 cups frozen peas
1 lb fully cooked meatballs, frozen or homemade
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Fresh parsley, chopped (optional, for garnish)
Tools/Equipment:
Large heavy-bottomed pot or Dutch oven. A Lodge 6-quart enameled Dutch oven (paid link) is an option for simmering the meatballs and vegetables.
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Wooden spoon
Measuring cups and spoons
Ladle for serving
How to Make Easy One-Pot Meatball Stew
Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Build the base:
Add the tomato paste, beef broth, Worcestershire sauce, thyme, paprika, salt, and pepper. Stir until the tomato paste dissolves and everything is well combined.
Add the veggies and meatballs:
Toss in the potatoes, carrots, and meatballs. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30–35 minutes, or until the potatoes and carrots are fork-tender.
Thicken the stew:
In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the stew and simmer for another 5 minutes, until the broth thickens.
Add peas and finish:
Stir in the frozen peas and let them warm through, about 2–3 minutes. Check that the centers of the fully cooked meatballs have reached 165°F, following any package reheating directions. Taste and adjust seasoning as needed.
Serve and enjoy:
Ladle into bowls, sprinkle with chopped parsley if desired, and serve warm, preferably with crusty bread for soaking up every last drop.
Tips for Making the Best Easy One-Pot Meatball Stew
Use pre-cooked meatballs to save time. Store-bought works great, but if you have homemade ones in the freezer, even better!
Don’t skip the tomato paste, it adds rich depth and color to the stew.
For extra heartiness, toss in a handful of cooked pasta or barley near the end.
Make it spicy with a pinch of chili flakes or hot sauce stirred in at the end.
Add flavor boosts like a splash of balsamic vinegar or a dash of soy sauce for umami depth.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a lifesaver on a rainy Tuesday! So easy and my kids gobbled it up. Will definitely make again!”
⭐️⭐️⭐️⭐️ “Great flavor and so cozy! I added green beans and used turkey meatballs, turned out fantastic!”
⭐️⭐️⭐️⭐️⭐️ “Loved how everything came together in one pot. Minimal cleanup and so delicious. Perfect for busy weeknights.”
⭐️⭐️⭐️⭐️ “It was good, but I think next time I’ll add a bit more seasoning or a splash of red wine for extra richness.”
⭐️⭐️⭐️⭐️⭐️ “Absolutely comforting and easy! This one’s going in my regular rotation. Thanks for such a great recipe!”
Printable Recipe
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Easy One-Pot Meatball Stew
This Easy One-Pot Meatball Stew is a comforting, flavorful meal made with tender meatballs, hearty vegetables, and a savory broth — all simmered together in one pot for easy cleanup. Perfect for weeknight dinners or cozy weekends!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 lb baby potatoes, halved
- 3 large carrots, peeled and chopped
- 2 cups frozen peas
- 1 lb fully cooked meatballs, frozen or homemade
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- Fresh parsley, chopped (optional, for garnish)
- Tools/Equipment:
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the base: Add the tomato paste, beef broth, Worcestershire sauce, thyme, paprika, salt, and pepper. Stir until the tomato paste dissolves and everything is well combined.
- Add the veggies and meatballs: Toss in the potatoes, carrots, and meatballs. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30–35 minutes, or until the potatoes and carrots are fork-tender.
- Thicken the stew: In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the stew and simmer for another 5 minutes, until the broth thickens.
- Add peas and finish: Stir in the frozen peas and let them warm through, about 2–3 minutes. Taste and adjust seasoning as needed.
- Serve and enjoy: Ladle into bowls, sprinkle with chopped parsley if desired, and serve warm — preferably with crusty bread for soaking up every last drop.
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