Zucchini Meatball Stew

Here’s a stew that sneaks vegetables right into the meatballs themselves.

Ground zucchini gets mixed into the beef along with rice, egg, oregano, and cumin, making meatballs that are lighter and more tender than the all-beef version. The rice swells as it cooks, giving each one a hearty, satisfying bite.

They simmer gently in a simple broth of beef stock, diced tomato, and parsley until everything melds together into a warm, soul-soothing bowl.

It’s the kind of meal that comes together on a weeknight but tastes like it simmered all Sunday.

Variations

• Turkey swap: Ground turkey works just as well as beef for a lighter take.
• Add more veggies: Toss diced carrots and celery into the broth for a more loaded stew.

Kitchen Tips

• Shape the meatballs small. They cook more evenly and you get more in every spoonful.
• Drop them into the broth one at a time so they don’t stick together or break apart.
• The microwave method works in a pinch, but the stovetop simmer gives the broth deeper flavor and the meatballs better texture.