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Harvest meatball stew

Harvest Meatball Stew

This Harvest Meatball Stew is classic comfort food. The meatballs give a good source of protein while being simmered in a delicious vegetable stew.
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Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 1/2 lbs Grass-Fed/Finished Ground Beef
  • 1 egg
  • 4 tbsp Parmesan Cheese (freshly grated)
  • 2 tbsp Flat-Leaf or Italian Parsley (finely chopped)
  • 1 1/2 tsp Dried Oregano
  • 1 tbsp Basil Leaves (finely chopped)
  • 1 cup Bread Crumbs
  • 2 cloves Garlic (minced)
  • Salt and Pepper (to taste)
  • 1/4 cup Milk
For the Stew
  • 2 tbsp Olive Oil or Butter
  • 1 med Onion (chopped, optional)
  • 4 cloves Garlic (minced)
  • 4 med Carrots (peeled and cut into circles)
  • 3 med Sweet Potatoes (peeled and cut into chunks)
  • 2 Turnips (peeled and cut into chunks)
  • 4 large Mushrooms (sliced)
  • 4 cups Chicken Bone Broth
  • 2 (15oz) Cans of Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 Bay Leaf
  • 1 tbsp Italian Seasoning
  • Salt and Pepper (to taste)
  • Parmesan Cheese (freshly grated)
  • 2 tbsp Arrowroot Powder (optional for thickener)
  • 2 tbsp Water (optional for thickener)

Method
 

Make the Meatballs
  1. Combine all the ingredients into a bowl. Using your hands, mix it all together until everything is combined.
  2. Form the mixture into 1 - 1/2 inch balls.
  3. Place them on a parchment lined baking sheet.
  4. Bake at 350℉ for 20-25 minutes.
Make the Stew
  1. Add olive oil/butter to a skillet. If using, add the onion (if using) and sauté until they are transparent. Cook the garlic for one minute.
  2. Next, add all of the root vegetables to a parchment lined baking sheet. Drizzle with olive oil. Roast in a 350° oven for 20-30 minutes or until veggies are fork tender.
  3. In a slow-cooker, add the tomatoes, broth, onions and garlic, mushrooms, root vegetables and seasonings. Stir until combined.
  4. Now, add the cooked meatballs to the stew along with the tomato paste. Stir until thoroughly combined.
  5. Turn your crockpot/slow cooker on the low setting and cook for 6-8 hours. See notes section below, if using a stove-top version.
  6. Once done cooking, if your stew needs to be thickened a little, add your arrowroot powder slurry and simmer for about 10 minutes.
  7. Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

  • OPTIONAL THICKENER: (Make a slurry) 2 tbsp arrowroot powder mixed with 2 tbsp cold water. Add to the stew at the end of cooking, if needed. 
  • HOMEMADE MEATBALL TIP: If you are making these homemade meatballs, they are perfect to make ahead and toss in the freezer. After baking and they are cooled, place them on a parchment lined baking sheet. Put them in the freezer for an hour. Allow them to get slightly frozen. You can then transfer them to a freezer safe container.
  • FROZEN MEATBALLS - Yes, feel free to use any meatballs you like - chicken, pork, beef, venison, etc. Aim for grass-fed or organic. If you do end up using frozen ones, adjust your cooking time and increase it by 1 hour for the stove top.
  • STOVE-TOP VERSION: 1. Bake your meatballs and roasted vegetables according to the directions above. 2. Instead of using a slow-cooker, sauté your onion and garlic in a stock-pot. Next, place all all of your ingredients in the pot. Bring to a light boil, cover with a lid and then simmer for 1 1/2 hours. Follow the remaining directions.