Oven Meatball Stew

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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.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1

Servings servings

Calories 318kcal

Cost $5

Mix all ingredients for meatballs in a large bowl. Use an ice cream scoop to portion meat for 10-12 large meatballs. Roll into meatballs.
Brown meatballs in batches in Dutch oven. Don't overcrowd pan. Set aside then continue with remainder of the meatballs.
Mix 2 tablespoons flour with the remaining fat in the Dutch oven. Whisk until smooth. Cook for 2-3 minutes on low heat until bubbly.
Pour in tomato juice slowly while whisking. Add all of tomato juice. Cook sauce for about 10 minutes, until slightly thickened.
Add potatoes and carrots to sauce. Stir to cover with sauce. Top with meatballs.
Bake at 325°F until vegetables are tender and meatballs are cooked through.
Add onions the last 10 minutes of baking time.

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"x 13" 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 also be a great addition.