Pesto Meatball Stew Recipe

Recipe By Slurrp

This Pesto Meatball Stew is a comforting and flavorful dish that combines tender meatballs, vegetables, and a rich tomato-based broth. The meatballs are made with ground beef, breadcrumbs, Parmesan cheese, and pesto, giving them a delicious Italian twist. The stew is simmered until the flavors meld together, creating a hearty and satisfying meal. Serve it with crusty bread or pasta for a complete and filling dinner.

4
25 Rating -
Rate
Non Vegdiet
5hr 10minstotal
10minsPrep
5hr Cook
5hr 10m.total
10m.Prep
5hr Cook
Pesto Meatball Stew
plan
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ingredients serve

Ingredients for Pesto Meatball Stew Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 pound Ground Beef
  • 0.08 cup Breadcrumbs
  • 1/25 cup Grated Parmesan Cheese
  • 0.33 tablespoon Pesto
  • 0.17 Egg
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.17 can Diced Tomatoes
  • 0.17 can Tomato Sauce
  • 0.67 cup Beef Broth
  • 0.17 teaspoon Italian Seasoning
  • as needed Freshly Grated Parmesan Cheese And Chopped Fresh Basil For Garnish

Directions: Pesto Meatball Stew Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat and saut�� onions, carrots, and garlic until softened.
  • STEP 2.In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, pesto, egg, salt, and pepper. Mix until well combined.
  • STEP 3.Shape the mixture into meatballs and add them to the pot. Cook until browned on all sides.
  • STEP 4.Stir in diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 30 minutes.
  • STEP 5.Serve the stew hot, garnished with freshly grated Parmesan cheese and chopped fresh basil.

Cooking Tips

  • For a vegetarian version, you can substitute the ground beef with plant-based meat alternatives or cooked lentils.
  • If the stew is too thick, you can add more beef broth or water to thin it out.
  • Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days.

Storage and Serving

  • Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
  • Serve the stew hot, garnished with freshly grated Parmesan cheese and chopped fresh basil.
  • Pair the stew with crusty bread or pasta for a complete and filling dinner.
Nutrition
value
297
calories per serving
18 g Fat17 g Protein15 g Carbs2 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    17g
  • Carbs
    15g
  • Fiber
    2g

MacroNutrients

  • Carbs
    15g
  • Protein
    17g
  • Fiber
    2g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    183mg
  • Iron
    2mg
  • Vitamin A
    38mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    272mg
  • Selenium
    17mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp