For a delicious Southern Meatball Stew, follow this simple recipe
Instructions
Make the meatballs:
In a bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and paprika.
Mix gently and form into small meatballs (about 1 inch in diameter).
Brown the meatballs (optional but recommended):
Heat 1 tbsp vegetable oil in a skillet over medium heat.
Brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
Prepare the stew:
In a large pot, heat remaining oil. Sauté onions, garlic, carrots, and celery until softened (about 5 minutes).
Add diced potatoes, tomatoes, broth, thyme, paprika, salt, and pepper. Bring to a boil.
Cook the meatballs in the stew:
Gently add meatballs to the simmering stew.
Reduce heat and simmer for 25–30 minutes, until meatballs are cooked through and vegetables are tender.
Serve:
Garnish with fresh parsley.
Serve hot with cornbread or crusty bread for dipping.
💡 Tips:
For richer flavor, use a mix of beef and pork for the meatballs.
Add a splash of Worcestershire sauce to the meatball mixture for extra depth.
You can make this in a slow cooker: brown the meatballs, then layer ingredients in the slow cooker and cook on low for 4–5 hours.
If you like, I can also give you a spicy Southern-style version with a tomato gravy base, perfect for adding a little kick to the stew. Do you want that version?
