Description
Easy Meatball Pot Roast: Juicy meatballs and hearty veggies simmered in savory broth. Quick, comforting, perfect for a crowd.
Ingredients
Scale
- 2 pounds (900g) ground beef (80/20 lean-to-fat ratio)
- ½ cup (50g) bread crumbs
- ⅓ cup (80ml) milk
- 2 large eggs
- 1 small onion, finely grated (about ½ cup)
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, roughly chopped (about 1½ cups)
- 3 carrots, cut into 1-inch chunks (about 1½ cups)
- 3 celery stalks, cut into 1-inch pieces (about 1 cup)
- 1 pound (450g) baby potatoes, halved
- 2 cups (480ml) beef broth
- 1 can (14.5oz/411g) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Step 1: Combine the ground beef, bread crumbs, milk, eggs, grated onion, garlic, parsley, salt, and pepper in a large bowl. Form the mixture into meatballs and set aside.
- Step 2: Brown the meatballs in vegetable oil in a large pot, then set them aside.
- Step 3: Saute onions in the pot, then add carrots and celery. Stir in tomato paste and cook for 1 minute.
- Step 4: Add beef broth, diced tomatoes, Worcestershire sauce, bay leaves, thyme, rosemary, and return meatballs to the pot. Simmer.
- Step 5: Add halved baby potatoes to the pot and continue to simmer until meatballs are cooked and potatoes are tender.
- Step 6: Adjust seasoning, remove bay leaves, and serve the Meatball Pot Roast in bowls with gravy and garnish with parsley.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1⅓ cups
- Calories: 502
- Sugar: 7g
- Sodium: 883mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 160mg