Meatball Stew
Rice-studded meatballs simmered in a gently thickened tomato broth. An easy, cozy one-pot meal.
Servings: 4
Ingredients:
Meatballs
- 1 lb ground beef
- ⅓ cup rice, rinsed
- 1 onion, small, grated
- 2 garlic cloves, pressed
- Salt + black pepper
- 1 egg, optional, see note
Broth
- 6 tbsp tomato sauce
- 2½ cups water
- 1½ tbsp avocado oil
- Salt
Method:
Start Cooking- In a large bowl, combine ground beef, rice, grated onion, garlic, salt, pepper, and egg (if using). Mix gently until just combined.
- Roll into medium-large meatballs (about walnut to golf-ball size). Set aside.
- Heat avocado oil in a medium pot over medium heat. Add tomato sauce and cook for 1–2 minutes, stirring, until fragrant and slightly darkened.
- Pour in water and salt. Bring to a gentle boil.
- Carefully add the meatballs one by one to the broth.
- Cover, reduce heat to low, and simmer for 25–30 minutes, until meatballs are cooked through and rice is tender.
- Serve warm. Bon appétit.
Kitchen Tools:
- Large heavy-bottomed pot or Dutch oven
- Food chopper optional
Notes:
From the kitchen
- Skipping the egg lets a little rice release into the broth, gently thickening it while the meatballs stay tender.
- Add the egg if you prefer firmer meatballs and a clearer broth.
- Use more or less rice depending on your preference.
- If using very lean beef (90/10), add 1–2 teaspoons oil to the meatball mixture for extra moisture.
- You can add chopped fresh tomatoes or a splash of canned crushed tomatoes to the broth for extra tomato flavor and body.
- You can use broth instead of water for deeper flavor.
- For extra richness, stir in 1 tablespoon butter at the end of cooking.
- Keep a small bowl of water nearby to lightly wet your hands while shaping the meatballs. It helps prevent sticking.
- Swap beef for ground turkey or chicken if you like.
- Swap rice for bulgur.
- Add chopped parsley or dry mint to the meatballs.
- Spice it up with red pepper flakes or paprika.
- Make your meatballs small or large.
- Shape the meatballs round or slightly elongated, like small logs – whatever feels easiest.
- Add a handful of spinach to the broth.
- For a veggie-packed version, add chopped potato or carrots to the broth before the meatballs and simmer until slightly tender. Add a little extra water to keep the broth balanced. If using quick-cooking vegetables like zucchini, stir them in about 10 minutes after the meatballs go in.
- Serve warm with crusty bread, pickles, or yogurt.
- A tomato cucumber salad on the side makes it a complete, cozy meal.
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Nutrition:
Calories: 425 kcal | Carbohydrates: 17 g | Protein: 23 g | Fat: 29 g | Saturated Fat: 10 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 121 mg | Sodium: 206 mg | Potassium: 452 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 158 IU | Vitamin C: 4 mg | Calcium: 47 mg | Iron: 3 mg
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Meatball stew
WHY WE LOVE IT
A classic home-cooking dish that feels hearty yet light. Made with everyday ingredients, it’s the kind of meal we come back to again and again.
A LITTLE STORY
Inspired by sulu köfte, which literally means “watery meatballs” or “juicy meatballs”, this comforting stew comes from Turkiye, where small seasoned meatballs made with beef and rice or bulgur are gently simmered in a tangy tomato broth. It’s a staple in home kitchens and especially loved during colder months for its simple, nourishing warmth.
DID YOU KNOW?
Meatballs are often added raw directly to the simmering broth, which helps keep them tender and juicy as they cook.
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