Beef Meatball Stew with Tomato and Bell Peppers

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender beef meatballs simmered in a rich tomato sauce with colorful bell peppers, creating a comforting and hearty stew. This Italian-inspired beef recipe, ready in about 60 minutes, pairs ground beef, Italian breadcrumbs, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound ground beef
• 1/2 cup Italian breadcrumbs
• 1/4 cup, grated Parmesan cheese
• 1 large egg
• 3, minced garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup beef broth

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 pound ground beef, 1/2 cup Italian breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until combined, then form into 20 evenly sized meatballs.
2. Step 2: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the meatballs in batches, browning on all sides for about 5 minutes per batch. Remove browned meatballs and set aside.
3. Step 3: In the same pot, add 1 medium diced yellow onion, 1 large diced red bell pepper, 1 large diced green bell pepper, and 1 minced garlic clove. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Pour in 28 ounces canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 cup beef broth. Stir to combine and bring to a simmer.
5. Step 5: Return the meatballs to the pot, cover, and simmer gently for 25 minutes until meatballs are cooked through and sauce thickens.
6. Step 6: Serve hot as a stew or over cooked pasta or crusty bread.