Italian Beef Meatball Stew with Tomato and Bell Peppers
Tender beef meatballs simmered in a rich tomato sauce with colorful bell peppers, creating a comforting and hearty stew. This italian-inspired beef ready in about 60 minutes pairs pound ground beef, Italian breadcrumbs, grated 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Return the meatballs to the pot, cover, and simmer gently for 25 minutes until meatballs are cooked through and sauce thickens.
- Step 6: Serve hot as a stew or over cooked pasta or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Beef Meatball Stew with Tomato and Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Beef Meatball Stew with Tomato and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground beef from drying out.
Can I substitute ingredients in Italian Beef Meatball Stew with Tomato and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Beef Meatball Stew with Tomato and Bell Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Beef Meatball Stew with Tomato and Bell Peppers?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
