Name: Easy One-Pot Meatball Stew
Prep time: 10 min
Cook time: 40 min
Total time: 5 min
Yield: 6
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 frozen or homemade cooked meatballs; 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

Easy One-Pot Meatball Stew

There’s something undeniably comforting about a bubbling pot of stew on the stove — especially when it’s packed with juicy meatballs, tender potatoes, and colorful veggies all simmered in a rich, savory broth. This Easy One-Pot Meatball Stew has quickly become one of those “go-to” recipes in our home, especially on busy weeknights when I need something hearty and soul-warming without juggling a dozen dishes. I first threw it together on a chilly afternoon when I had a bag of frozen meatballs staring at me and a fridge full of veggies that needed to be used up. The result? A total hit that had everyone at the table asking for seconds — even my picky eater!

What I love most is how forgiving and adaptable this recipe is. You don’t need fancy ingredients or a ton of time. Whether you’re using homemade or store-bought meatballs, the flavors meld together so beautifully that it tastes like it’s been simmering all day. The potatoes soak up all the beefy goodness, the carrots and peas add a lovely sweetness, and that thick, savory gravy just ties it all together.

It’s the kind of dish that feels like a warm hug after a long day. Plus, it’s all made in one pot — fewer dishes, more flavor, and a happy family. It’s meals like this that remind me why I love home cooking: simple ingredients, big comfort, and memories made around the dinner table.

Questions I Often Get Asked About This Recipe

Can I use frozen meatballs?
Absolutely! This recipe is designed to work perfectly with frozen meatballs. No need to thaw — just toss them in and let them simmer to soak up all that flavor.

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! In fact, it tastes even better the next day. Just reheat on the stove or in the microwave with a splash of broth or water to loosen the stew.

Is this freezer-friendly?
It sure is! Let it cool completely, portion it into airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently.

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 frozen or homemade cooked meatballs

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

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. 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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