Irish Meatball Stew

Meatballs add smoky flavor and filling protein to this comforting stew. Best of all, they cook up much faster than traditional stew meats.

Hands-on Time: 30 min. | Total Time: 1 hr. 30 min. | Serves: 6 | Difficulty: Easy

  • 1 lb. ground beef
  • ½ lb. ground lamb
  • 1 egg, beaten
  • 2 Tbsp. parsley, chopped
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp. kosher salt
  • 1½ tsp. ground black pepper
  • 1 Tbsp. Kroger® Pure Canola Oil
  • 1 medium onion, chopped
  • 4 large carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 1 Tbsp. minced garlic
  • 1 tsp. dried thyme
  • 6 Tbsp. all-purpose flour
  • 6 cups beef or chicken stock
  • 1½ lbs. red potatoes, diced
  1. In a large bowl, mix together all ingredients for the meatballs, being careful not to over mix. Divide mixture into about 1" meatballs.
  2. Heat oil in a Dutch oven over medium-high heat. Brown meatballs in batches until brown on the outside. Meatballs do not need to be cooked through. Remove from pan.
  3. Reduce heat and add onion, carrots, celery, garlic, thyme, salt and pepper. Cook 3-5 minutes until slightly softened and fragrant. Sprinkle in flour and cook for 1 minute, stirring constantly.
  4. Add broth, working up any brown bits from the bottom of the pan. Add potatoes and return meatballs to the pan. Bring to a low boil and cook 15-18 minutes until potatoes are tender and meatballs are cooked through. Adjust seasoning to taste.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 510, Calories from Fat 250, Total Fat 28g (43% DV), Saturated Fat 10g (50% DV), Trans Fat 1g, Cholesterol 110mg (37% DV), Sodium 1440mg (60% DV), Carbohydrates 36g (12% DV), Dietary Fiber 5g (20% DV), Sugars 6g, Protein 29g, Vitamin A 170%, Vitamin C 30%, Calcium 10%, Iron 25%.

Website Feedback