Meatball Cream Stew

This Meatball Cream Stew recipe is great for a chilly evening, or making dinner over the fire and trying to stay warm while camping. This is one of the best stews I’ve ever tasted and I can’t wait to make it again! What’s nice about this is that you can even add vegetables if you want, and change it up with the potatoes. For this recipe, I used baby red potatoes because that’s all I had on hand at the time, but feel free to use russet potatoes if you want!

Meatball Cream Stew Soup Recipe


Meatball Cream Stew

Meatball Cream Stew
Meatball Cream Stew
  • 1 lb. ground beef
  • ⅛ tsp garlic powder
  • 1 cup dry bread crumbs
  • 2 eggs, beaten
  • ½ tsp salt
  • ¼ tsp pepper
  • 6 cup water
  • 3 tsp chicken bouillon granules or 3 cubes
  • ¼ cup white wine (or chicken broth)
  • 1 bay leaf
  • ½ tsp onion powder
  • 10 baby red potatoes, halved
  • 1-1/2 cup whipping cream
  • ¼ cup salted sweet cream butter
  • ¼ cup all-purpose flour
  1. Combine beef, garlic powder, bread crumbs, eggs, salt and pepper in a bowl. Mix well; form into one-inch balls and set aside. In a heavy stockpot over medium-high heat, bring water, chicken bouillon granules or cubes, wine or broth and bay leaf to a boil. Add meatballs and cook for 10 minutes. Add onion powder and potatoes; cook for an additional 10 minutes. Stir in cream; bring to a boil. Blend butter and flour together to form a paste; add to stew. Cook and stir until heated through and slightly thickened. Discard bay leaf.


Meatball Cream Stew recipe


Creamy Meatball Stew

Adapted from Gooseberry Patch