Weeknight Meatball Stew Recipe

This fast and easy Weeknight Meatball Stew recipe is ready in under 30 minutes! Perfect for a busy weeknight, this hearty stew features tender meatballs simmered in a rich gravy and tomato sauce. Serve it with your favorite sides – we suggest corn muffins, a refreshing jello fruit salad, and a scoop of vanilla ice cream for a complete meal. Inspired by a Tops Market Beef Checkoff recipe, this recipe is easily doubled for larger families or leftovers. Feel free to customize it with your favorite frozen vegetables!

Prep Time 15 mins
Cook Time 25 mins
Calories 149.2 kcal
Protein 12g
Rating 5.0 (2 Reviews)
Weeknight Meatball Stew 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Weeknight Meatball Stew

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How to Make Weeknight Meatball Stew

  1. In a large saucepan, combine 10 ounces of beef gravy, 15 ounces of stewed tomatoes, ¾ cup water, 1 teaspoon dried thyme, and ½ teaspoon black pepper.
  2. Bring the mixture to a boil over medium-high heat.
  3. Add 1 pound of meatballs and 1.5 cups of frozen mixed vegetables (without potatoes).
  4. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the meatballs are heated through and the vegetables are tender, stirring occasionally.
  5. Serve hot with corn muffins, jello fruit salad, and vanilla ice cream.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

15g

Fat

5g

Carbs

9g

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