Veggie Meatball Stew Recipe

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An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio
TOTAL TIME: Prep: 20 min. Cook: 65 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 65 min.
MAKES: 8 servings


  • 1 can (8 ounces) tomato sauce, divided
  • 1 egg
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1 pound ground beef
  • 3 cups water
  • 3 medium potatoes, peeled and quartered
  • 6 medium carrots, sliced
  • 1 package (10 ounces) frozen peas
  • 1/2 cup chopped green pepper
  • 1 envelope onion soup mix


  1. In a bowl, combine 1/4 cup tomato sauce, egg, onion, bread crumbs, salt, pepper and allspice. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the water, potatoes, carrots, peas, green pepper, soup mix and remaining tomato sauce; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is no longer pink and vegetables are tender. Yield: 8 servings.
Originally published as Vegetable Meatball Stew in Taste of Home Ground Beef Cookbook 1999, p140

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hlynster User ID: 1522036 253617
Reviewed Sep. 3, 2016

"Thank you so much Linnie for this recipe. I grew up eating this and my family loves it. After my Mom passed that was it for eating this, she had never written down the recipe. Finding this was like finding a lost treasure. Thanks to you we all have the recipe now. Adding corn is tasty too.."

kateb1979 User ID: 5455701 46592
Reviewed Oct. 6, 2010

"I would add pasta."

KJ1 User ID: 1778245 82221
Reviewed Nov. 15, 2008

"Wow, this sounds really good. I'm going to try this next time I need a good, satisfying supper!! Sounds like it would hit the spot on a winter night!"

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