Norwegian-Inspired Reindeer Meatball Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Hearty meatballs made from ground beef and pork simmered in a rich broth with carrots, potatoes, and parsnips. This Mediterranean-inspired beef recipe, ready in about 65 minutes, pairs ground beef, ground pork, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots, peeled and sliced
• 2 medium russet potatoes, peeled and diced
• 1 medium parsnips, peeled and sliced
• 4 cups beef broth
• 2 tbsp butter
• 1 tsp fresh thyme
• 2 tbsp all-purpose flour

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

Instructions

1. Step 1: In a small bowl, soak 1/2 cup breadcrumbs in 1/4 cup whole milk for 5 minutes until softened. In a large bowl, combine 1/2 lb ground beef, 1/2 lb ground pork, soaked breadcrumbs, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, 1 finely chopped medium yellow onion, and 2 minced garlic cloves. Mix gently until just combined.
2. Step 2: Shape the mixture into 1-inch meatballs and place on a plate.
3. Step 3: In a large heavy pot, melt 2 tbsp butter over medium heat. Brown the meatballs in batches for 3-4 minutes per side until golden but not cooked through. Remove and set aside.
4. Step 4: Add 2 sliced carrots, 2 diced russet potatoes, and 1 sliced parsnip to the pot. Sauté vegetables for 5 minutes until slightly softened.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to form a roux.
6. Step 6: Gradually pour in 4 cups beef broth while stirring to avoid lumps. Add 1 tsp fresh thyme.
7. Step 7: Return the meatballs to the pot. Bring stew to a gentle simmer, cover, and cook for 25 minutes until meatballs are cooked through and vegetables are tender.