Go Back
–+ servings
Hearty Spiced Italian Meatball Stew

Hearty Spiced Italian Meatball Stew for Ultimate Comfort Eating

This Hearty Spiced Italian Meatball Stew brings warmth and comfort with rich flavors and tender meatballs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can substitute with ground pork, turkey, or chicken.
  • 1 cup Bread Crumbs Gluten-free options available.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a vegan option.
  • 1 large Egg Substitute with a flax egg for a plant-based version.
  • 2 cloves Garlic (minced) Fresh garlic enhances flavor.
  • 1 tbsp Dried Italian Seasoning Can mix oregano, basil, and thyme.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Black Pepper Adjust to taste.
For the Stew
  • 2 tbsp Olive Oil Can use vegetable oil or butter.
  • 1 large Onion (diced) Yellow or white onions recommended.
  • 2 medium Carrots (sliced) Can swap with parsnips.
  • 2 stalks Celery (sliced) Omit if not preferred.
  • 4 cups Beef Broth Can use vegetable or chicken broth.
  • 1 can Diced Tomatoes Canned preferred.
  • 2 tbsp Tomato Paste Optional but enhances flavor.
  • 1 tsp Paprika Use smoked paprika for more flavor.
  • 1/2 tsp Red Pepper Flakes Optional for heat.
  • 1 cup Pasta (small shapes) Like ditalini or elbow.
  • 2 cups Fresh Spinach Can substitute with kale or Swiss chard.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined and shape into 1-inch meatballs.
  2. Heat olive oil in a Dutch oven over medium heat. Add meatballs in batches, cooking for 5–7 minutes until golden brown, then remove and set aside.
  3. Add diced onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until soft and fragrant.
  4. Add beef broth, diced tomatoes (with juice), tomato paste, and paprika. Stir and bring to a boil, then let simmer for 5 minutes.
  5. Return the browned meatballs to the pot and cover. Let simmer gently for about 30 minutes.
  6. Stir in the chosen small pasta and simmer for another 10–12 minutes until cooked al dente.
  7. Add fresh spinach and stir until wilted, about 2–3 minutes.
  8. Taste and adjust seasoning with salt and pepper if needed. Sprinkle fresh parsley on top before serving.
  9. Ladle stew into bowls, garnishing with additional Parmesan cheese if desired, and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 750mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. This stew can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!