A hearty flavourful Chicken Meatball Stew hits the ‘comfort food’ spot with lots of veggies and tender meatballs in a herby sauce. Only 30 minutes and even easier with pre-made or frozen meatballs.

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If you’ve ever had chicken stew or chicken pot pie, you will recognize the similarities to this recipe. The main difference is the chicken meatballs instead of chicken pieces. And chicken pot pies take longer to make because of the baking time for the crust.

One trick I use is to double the chicken meatball recipe and freeze half of it for another recipe like Chicken Paprikash Meatballs or Cocktail Chicken Meatballs (see pictures below). You can also make these meatballs a day or two ahead then finish the stew on another night. I love these meatballs because the texture is great – light, juicy and soft – and they are very tasty. The fresh parsley really brightens them up. I use dark minced chicken meat instead of white as it’s more flavourful and moist (I know I say this a lot).

As with any stew, there’s a lot of versatility and I’ve given several suggestions for changes below. Suffice it to say, Chicken Meatball Stew is a simple satisfying yummy make ahead meal served with some crusty bread, biscuits or salad.

Tailor To Your Taste

Use other vegetables like butternut squash, green beans, snap peas, frozen peas.
Try poultry seasoning instead of the thyme and rosemary.
Use your favourite beef or pork meatballs. With beef meatballs, consider using beef broth instead of chicken broth.
Make a vegetarian version by using tofu or a meatball substitute and vegetarian broth.
Add a puff pastry sheet on top and bake in an ovenproof skillet or dish at 400F for 25 minutes to make a Chicken Meatball and Vegetable Pot Pie. (you can under cook the meatballs in the oven for this option).
Use fresh herbs instead of dried. For 1 teaspoon dried, use 1 tablespoon fresh.

Shortcuts

Use your favourite frozen meatballs or homemade meatballs if you have some in the freezer. Just cook them before adding to the vegetables and sauce.
Instead of dicing all the vegetables, pulse them in two batches in a food processor to chop into small pieces.
Use frozen vegetables and cut the cooking time way down.

Chicken Meatball Stew Recipe

Created by Cheryl on March 7, 2018

A hearty flavourful Chicken Meatball Stew hits the 'comfort food' spot with lots of veggies and tender meatballs in a herby sauce. Only 30 minutes and even easier with pre-made or frozen meatballs.

Prep Time:12m
Cook Time:18m
Total Time:30m

Serves: 4
Category: main, make ahead, Recipes, under 30 minutes

Ingredients

2 carrots, peeled, diced
2 celery ribs, washed, diced
1/2 large sweet onion, diced
1 red pepper, cored, seeded, diced
1 large potato, diced
2 tablespoons butter or oil
2 tablespoons flour
2 1/2 cups chicken broth
OPTIONAL: 2-4 tablespoons half and half cream (add later)
2-3 cups baby spinach (add last)

Seasonings/Aromatics for Sauce

1 teaspoon Worcestershire
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Chicken Meatballs (about 20 2-inch)

see Two Kooks recipe ingredients (and recipe below) found at https://twokooksinthekitchen.com/recipes/recipe/chicken-paprikash-meatballs-recipe/ and recipe below. Or use any other recipe (or frozen).

Instructions

Heat oven to 425F if making Two Kooks chicken meatballs Otherwise use any cooked meatballs.
MAKE VEGETABLES AND SAUCE: Heat oil in skillet or large saucepan to medium high. Add diced vegetables and saute for 4 minutes. Add flour and stir to combine. Lower heat to medium and cook another 3 minutes, stirring. Stir in broth. Bring to boil then cover and lower heat to medium low. Simmer vegetables for 10-12 minutes or until tender and easily pierced with a knife. Broth will be thickened.
MAKE CHICKEN MEATBALLS (or use frozen): While vegetables are simmering, make meatballs from Two Kooks recipe . Can be made a day or two ahead. Alternatively, use a shortcut and heat frozen meatballs according to package directions. TO MAKE MEATBALLS: Line a large baking pan with parchment or foil sprayed with oil. In a medium bowl, add 2 slices bread torn into tiny pieces and 3 Tbsp. milk. Let soak for a minute until liquid is absorbed. Add 1 1/2 Tbsp grated onion, 1 1/2 Tbsp. ketchup, 1/2 Tsp. garlic powder, 1/3 cup chopped fresh parsley (or 1 Tbsp. dried), salt and pepper to taste. Mix together. Add 1 1/2 pounds white or dark minced chicken (I use dark) and lightly mix all ingredients together. Mixture will be very moist. Wet your hands (do this periodically) and form into meatballs about 2 inches. (I don't worry about them being perfectly round). Place on pan and bake for 13-15 minutes or until cooked through.
FINISH STEW: Add spinach (roughly chopped if desired, but not necessary) to vegetables and sauce. Stir until wilted about 30 seconds. Add splash of cream if using. Taste and adjust seasonings. Add more broth if too thick. Stir in meatballs and cook for a few minutes to heat through. Ladle into bowls or plates and serve with crusty bread or warm biscuits.

Here are two other popular chicken meatball recipes meals you can make with the same meatball recipe: