Go Back
–+ servings
meatball stew in skillet with spinach added
Print Recipe Pin
4.83 from 17 votes

Meatball Stew (With Ground Chicken, 30 min)

This hearty chicken meatball stew has a lot to brag about. Juicy chicken meatballs. Healthy tender veggies. A delicious light savory sauce. And ready in about 30 minutes.
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

Ingredients

Vegetables, Note 1

  • 2 carrots, peeled, diced
  • 2 celery ribs, washed, diced
  • 1/2 large sweet onion, diced (or 1 small onion)
  • 1 red bell pepper, cored, seeded, diced
  • 1 large potato, diced (no need to peel) (Yukon gold, yellow, red)
  • 2 tablespoons butter or oil

Light Savory Sauce

  • 2 tablespoons flour
  • 2 1/2 cups chicken broth or chicken stock, Note 2
  • 4 tablespoons half and half cream (optional) (to add later)
  • 3 cups fresh baby spinach, roughly chopped (add last)

Seasonings for Sauce, Note 3

  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon garlic powder (or 1 clove fresh garlic minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Chicken Meatballs (about 20 2-inch/5 cm)

  • 1 1/2 pounds ground chicken (white or dark), Note 4
  • 2 slices bread, torn into tiny pieces (or about 1/3 cup regular bread crumbs or Panko breadcrumbs
  • 3 tablespoon milk (broth or water can be substituted)
  • 1/2 tablespoon grated onion (or 1 1/2 teaspoon onion powder)
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoon ketchup
  • 1/3 cup parsley, finely chopped (or 1 tbsp dried)
  • 1/2 teaspoon kosher salt (or more to taste)
  • 1/4 teaspoon black pepper (or more to taste)
US Measures - Metric

Instructions

  • HEAT OVEN to 425F/218C if making the chicken meatballs in this recipe. Otherwise use any cooked meatballs. Line large rimmed baking sheet with parchment paper or aluminum foil sprayed with oil
  • COOK VEGETABLES AND SAUCE: Heat oil in skillet or large saucepan to medium-high heat. Add diced vegetables and saute for 4 minutes. Add flour and stir to combine. Lower heat to medium heat and cook another 3 minutes, stirring. Stir in broth and all seasonings for sauce. 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: While vegetables are simmering, make meatballs. In a large bowl, add bread and milk. Let soak for a minute until liquid is absorbed. Add grated onion, ketchup, garlic powder, parsley, salt and pepper to taste. Mix together. Add ground meat and lightly mix all ingredients together. I use one hand like an open claw to mix. Don't over mix or meatballs will be dense. Meatball mixture will be very moist. Wet your hands (do this periodically) and form into meatballs about 2 inches/5 cm in size. (I don't worry about them being perfectly round). Place on parchment-lined baking sheet in a single layer and bake for 13-15 minutes or until cooked through.
  • FINISH: Add spinach to vegetables and sauce and stir until wilted - about 30 seconds. For a creamy sauce, add a splash of cream (optional). Taste and adjust seasonings. Add more broth if too thick. Stir in meatballs and cook for a 2-3 minutes to heat through. Ladle into bowls or plates and serve with crusty bread or warm biscuits.

Notes

  1. Vegetable options: Others  are butternut squash, green beans, snap peas, frozen peas. And feel free to use kale instead of spinach.
  2. Broth options: I like Campbell's full-strength chicken broth (undiluted) or Roast Chicken Better Than Bouillon base mixed with less water than called for so I can deepen the flavor.
  3. Seasoning options: Try poultry seasoning or Italian seasoning instead of the thyme and rosemary. Add 1/4 cup/28 grams parmesan cheese to the chicken mixture. Add red pepper flakes to the sauce if you like heat or a squeeze of lemon juice for a bit of zip.
  4. Chicken options: Try to get ground chicken that contains 10-15% fat for more flavor and juicy meatballs (dark meat chicken is great). Instead of chicken, use ground beef, turkey, pork, or veal.
  5. Variations
    • Vegetarian version - Use vegetarian meatballs. And replace the chicken broth with vegetarian broth.
    • Passover version - Replace the bread or bread crumbs with matzo meal. And thicken the sauce with potato starch instead of flour.
    • Meatball pot pie - Place the meatball stew mixture in a casserole dish ovenproof skillet, add a puff pastry sheet on top and bake in a 400F/204C for 25 minutes. 
    • Beef or pork version: Use your favorite beef or pork meatballs. Consider using beef broth instead of chicken broth.
  6. Shortcuts
    • Meatballs: Use your favorite frozen meatballs (thawed) or homemade meatballs if you have some in the freezer. Just cook them before adding them to the vegetables and sauce. Also, small meatballs will bake faster. 
    • Vegetables: Pulse veggies in two batches in a food processor to chop into small pieces. Try frozen vegetables and cut the cooking time way down. Or, use just 1-2 vegetables and spinach.
  7. Make Ahead: You can make and cook the meatballs a day or two ahead (store in ziplock bag), then finish the stew on another night. Or, make the entire recipe a day or two before, store in an airtight container or freezer bag in the fridge and reheat it on the stove or in the microwave. You may need to thin out the sauce a bit with some extra broth or water. 
 
Nutrition value estimates do not include adding optional cream at the end. 
Calories: 433kcal | Carbohydrates: 27g | Protein: 37g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 904mg | Potassium: 1678mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8796IU | Vitamin C: 66mg | Calcium: 102mg | Iron: 4mg