Oven Braised Meatball Stew

This oven meatball stew is a vintage recipe that is incredibly easy to make and totally delicious! It’s a complete meal in one pot.

We have been making this recipe for at least 40 years. It is one of my family’s favorite comfort foods on a cold day. Everyone always goes back for seconds too!

Make a double batch and freeze some. This stew freezes very well. Store leftovers in refrigerator for 3-4 days.

You can also make this recipe in the slow cooker if you would rather. Cook on high 3-4 hours or on low 6-8 hours.

The stove top will work too. Cover and cook on very low for 1-2 hours.

Why this recipe works

• Cooks in one pot so very little cleanup.
• Spices give it a southwestern flair.
• Gluten and dairy free.
• So easy and incredibly delicious.
• Very economical.
• Can be made ahead and braised on the day you serve it.

What to serve with this stew

• green salad
• crusty bread
• biscuits
• cornbread
• serve over mashed potatoes or noodles

Ingredients for oven meatball stew

For meatballs

• ground beef
• minced onion
• minced bell pepper
• cornmeal
• milk
• egg
• dry mustard
• chili powder
• salt

For stew

• meatballs
• potatoes
• carrots
• tomato juice
• gluten free flour or cornstarch
• pearl onions

How to make the meatballs

1. Finely chop pepper and onion.
2. Add all meatball ingredients to mixing bowl.
3. Mix gently but thoroughly.
4. Use an ice cream scoop to form 10-12 meatballs. Brown in batches in Dutch oven with a little oil.
5. Turn when browned. Set aside after browning and continue with remaining meatballs.

How to make the stew

1. Once all meatballs are browned, add flour to remaining fat in pot. Whisk until smooth.
2. Cut up vegetables.
3. Let flour mixture cook 2-3 minutes until it bubbles.
4. Add tomato juice slowly to pan and whisk constantly. Once all of the flour mixture is incorporated, simmer the sauce for 10 minutes until slightly thickened.
5. Add the vegetables stir to coat with sauce. Add meatballs.

Bake stew at 325°F for 1-1/2 hours until vegetables are soft. The last 10 minutes, add pearl onions just to warm.

Pro tips to ensure your success

• Use an ice cream scoop to portion out meat for the meatballs.
• Brown meatballs in the same Dutch oven you use to braise the stew for added flavor.
• Don’t overcrowd pan when browning.
• Cut vegetables approximately the same size
• If you don’t own a Dutch oven, make stew in a 9″x13″ baking pan, or any other casserole dish.
• Substitute chunks of onion for the pearl onion.
• Substitute any other vegetables you would like. Parsnips would be great instead of carrots. Corn or peas would be a great addition.

Tools I Use

• Dutch oven
• extra large bamboo cutting board
• chef’s knife
• ice cream scoop

Some other delicious soups and stews

• Venison stew
• Slow cooker chili
• Chunky venison chili
• Rabbit curry with coconut
• Easy homemade chicken ramen

This oven meatball stew is calling you. Make it the next cold day in your neck of the woods.