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Meatball Stew

Rice-studded meatballs simmered in a gently thickened tomato broth. An easy, cozy one-pot meal.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Square modern photo of meatballs simmered in tomato broth, served in a gray bowl on a neutral background.
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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:

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.
 
Optional lemon–egg finish:
For a creamier broth, whisk 1 egg with 2 tablespoons lemon juice. Slowly temper with a ladle of hot broth, then gently stir it back into the pot off heat. This traditional touch adds brightness and a silky texture.
 
Make it yours
  • 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.
 
At the table
  • Serve warm with crusty bread, pickles, or yogurt.
  • A tomato cucumber salad on the side makes it a complete, cozy meal.

My notes:

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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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